Use a tri-blade spiralizer, vertical spiral slicer, or handheld hourglass spiral slicer to cut the beets into thin spaghetti strands. Leave the strands intact, or for easier eating, cut with a knife into 4-inch lengths. Put the onion and oil in a large cast iron or nonstick skillet and cook over medium-high heat, stirring occasionally, for 3 minutes.

Add the kale and garlic and cook, stirring occasionally, for 2 minutes. Add the beets, dill, and thyme and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the chickpeas and nutritional yeast and stir until well combined. Season with salt and pepper to taste. Serve hot.