Soak cashews in a bowl of water for a few hours or over night. Drain and rinse.
Add the cashews and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth. Add salt to taste, if desired (I always think it's plenty salty with the capers).
For the bowl:
Add chickpeas to a small bowl and drizzle with olive oil and a sprinkle of salt and pepper. Mash them slightly with a fork.
Grab a bowl, toss the arugula in the bottom and top with quinoa. Add the smashed chickpeas, pumpkin seeds and the dressing. Grab a fork and dig in!