Toss the chickpeas and tomatoes with olive oil, salt and pepper.
Roast in the oven until the chickpeas are crispy and the tomatoes are wrinkled.
While the chickpeas and tomatoes roast, make the quinoa on the stove.
Also whisk together the vinaigrette.
Combine the chickpeas, tomatoes, quinoa, arugula and scallions.
Stir in the vinaigrette.