In a pot, add your quinoa and chicken broth. Bring to a boil, and let quinoa simmer with the lid on for 15 minutes.
While your quinoa is simmering, heat oil in a pan and add the chickpeas. Season with garlic salt, black pepper, and cayenne.
Let chickpeas saute for about 10 minutes or until they reach desired crispiness. Make you stir about once a minute to keep them cooking evenly.
Serve chickpeas over quinoa and top with fresh dill and feta.