Chop and place all of your veggies in a large bowl. I'm not a fan of olives, so I generally leave them out.
Stir in the cooked quinoa and the drained and rinsed chickpeas.
Whisk together all of the dressing ingredients.
Pour the dressing over the quinoa and veggies and toss to evenly coat.
That's it! I would recommend letting this chill for a couple of hours before eating, so the flavors have time to steep together. Store this in a large airtight container in the fridge. Or if meal prepping, go ahead and portion out the salad evenly into 6 individual sized containers.
Serve it up with some feta cheese sprinkled over the top.
