Trim the zucchini, slice them lenght side. In a small cup combine the olive oil, salt and dried oregano. Brush the zucchini with the oil mix.
Grill the zucchini 3 min per side. Once cooled down, cut the zucchini in tiny pieces. Set aside.
Drain the chickpeas and rinse them under runnign water. Transfer in a cup and mash them with a fork into chuncky texture.
In a large bowl combine the ingredients: quinoa, zucchini, chickpeas, tomatoes, basil pesto, mozzarella. Serve cold or warm.