In a large mixing bowl, combine the cooked quinoa, roasted tomatoes, arugula, sliced cucumbers, chopped herbs, crumbled feta cheese, sliced olives, diced red onion, and toasted pine nuts.
Drizzle the Italian dressing over the salad and toss everything together until well mixed. Season with sea salt, freshly ground black pepper, and a pinch of red pepper flakes, then toss again.
Top the salad with roasted chickpeas for added crunch and protein. Serve immediately or store in the refrigerator for later. DEVOUR!