Preheat your oven to 375F. Toss the chickpeas in the oil, Worcestershire sauce, tamari, smoked paprika, apple cider vinegar, agave or maple syrup, onion powder, and garlic powder. Spread them on a foil or parchment lined baking sheet and roast for 25 minutes, or until lightly browning, stirring halfway through. Set the chickpeas aside.
While the chickpeas roast, blend all dressing ingredients together in a food processor or blender till smooth.
To prepare the salad, dress the greens to your liking (you'll have dressing leftover) and divide them onto four plates, topping each bed of greens with a quarter of the quinoa and toasted chickpeas. Spoon extra dressing on top. Alternately, you can mix the greens, quinoa, and chickpeas together in a large mixing bowl and dress to taste, tossing well before dividing onto serving plates. Leftover salad will keep overnight in an airtight container in the fridge.