Preheat the oven to 375°F. Place the dried blueberries in a small bowl and add ½ cup hot tap water. Let the berries soak for at least 10 minutes.
Place a small saucepan over medium heat and add the pumpkin seeds. Cook until fragrant and toasted, about 3 to 5 minutes. Transfer the seeds to a small bowl.
Peel and cut the carrot into sticks. Drain, rinse, and dry the chickpeas with a paper towel. Keeping separate, arrange the carrots and chickpeas on a baking sheet. Toss both with 1 tablespoon of olive oil and a pinch of salt and pepper.
Drizzle only the carrots with the agave and gently toss. Roast until the carrots are fork tender and the chickpeas are crispy about 25 to 27 minutes.
Add the quinoa, 3/4 cup of water, and a pinch of salt to the small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed, about 10 to 15 minutes. Fluff the grains with a fork.
Halve the lemon. In a blender, combine the juice from half the lemon, garlic clove, cashew butter, 1 1/2 tablespoons of hot water, turmeric, and a good pinch of salt. Blend the lemon turmeric dressing until smooth, scraping down the sides of the blender as necessary.
In a large bowl, whisk together the juice of the remaining lemon half, 2 tsp olive oil, and a pinch of salt and pepper. Add the arugula and toss until evenly coated.
Divide the quinoa between large shallow bowls. Arrange the toasted pumpkin seeds, roasted carrots, crispy chickpeas, and dressed arugula on top. Drizzle bowls with the lemon turmeric dressing and top with the soaked blueberries.