• In a medium saucepan, cook the quinoa following the packaging instruction, or use my tutorial on how to cook quinoa in a rice cooker for fluffy quinoa. This step can be made a few days ahead and the cooked quinoa stored in the fridge in a sealed container.
• Cool the cooked quinoa down before using the recipe.
• In a large salad bowl, add the cooled cooked quinoa, drained canned chickpeas, and chopped vegetables and herbs: tomatoes, red bell pepper, cucumber, olives, red onion, and cilantro. Set aside.
• In another bowl, stir all the dressing ingredients together.
• Pour dressing on the salad bowl and stir to coat all the ingredients.
• Serve immediately with extra chopped herbs on top.

Storage

• Store in the fridge in a sealed container for up to 3 days.