How to Make It
Cook quinoa according to package directions; set aside.
Meanwhile, whisk vinegar, pepper, and ½ teaspoon salt in a large bowl. Add carrots and let stand 15 minutes.
Preheat oven to 400°F. Brush pitas on one side with 1 tablespoon oil and season with za’atar or thyme; place, seasoned side up, on a baking sheet and bake until crisp, 5 to 7 minutes.
Drain carrots, reserving ¼ cup pickling liquid. Transfer to a large bowl with arugula, chickpeas, and quinoa. Add reserved pickling liquid and remaining 3 tablespoons oil and ￼½ teaspoon salt; toss to combine. Top with pistachios and dill and serve with feta and pita.