Cook quinoa according to package directions, using chicken broth instead of water. Fluff after cooking and let cool.
To a large bowl, add cooked quinoa, chickpeas, black beans, feta and arugula.
To a blender, add all ingredients for dressing. Blend until completely smooth, about 20-30 seconds.
Pour dressing over salad ingredients and toss to combine.
Enjoy immediately or store in the fridge for up to three days!
