Preheat oven to 375 degrees F. Prepare two large rimmed baking sheets with parchment paper.

Place the onions on the prepared baking sheets. Drizzle the oil over the onions (1 Tbsp. per onion) and sprinkle oregano on top. Sprinkle the onions with sea salt and pepper. Bake the onions for 40-45 minutes or until very tender and golden brown on the edges.

Cook the quinoa according to the package directions then fluff with a fork and cover. Let sit for 5 minutes covered.

In a large bowl, combine the arugula, cooked quinoa, walnuts and cherries. Set aside.

In a food processor, puree the chickpeas, bell pepper, vinegar, lemon juice, sea salt, black pepper and crushed red pepper flakes. Add water as needed (2 Tbsp. at a time) to reach your desired thin dressing consistency but be careful not to make the dressing to watery.

Remove the onions from the oven; add them to the arugula mixture. Drizzle the dressing over the arugula mixture and onions and serve immediately.