Whisk together the spices in a small bowl.

Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off. Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated. Add in spice mixture and shake again.

In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat. Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy. Serve on top of salad and enjoy!