Season the chicken with your choice of favorite rub. Preheat the grill to high.
Slice the zucchini into 4 even strips and place on a tray or baking dish. Slice off the tops of the peppers and take out the center seed part.
Slice the peppers into flat pieces easy for grilling and place in the same dish as the zucchini.
Pour the olive oil over the vegetables and season with salt and black pepper.
Grill the vegetables for 3-4 minutes each side and set aside. Grill the chicken for about 5-6 minutes each side and no longer pink in the middle and let rest on a separate plate.
In a large platter or salad bowl add the cooked quinoa, garlic, green onion, garbanzo beans and arugula. Roughly chop the grilled vegetables into large pieces and add to the bowl.
Slice the chicken into thin strips.
Toss the ingredients in the bowl and lay the sliced chicken on top.
Garnish with the feta cheese and fresh basil. Serve with some of the pesto sauce on the side.