Prep: cook about 1 cup quinoa with a little salt, let it cool (I usually cook the day before, and refrigerate).
In a large bowl, add 1 can drained chickpeas, cooked quinoa and chopped veggies. This one has baby cucumbers, tomatoes, and sweet red peppers. Add salt, pepper to taste, some olive oil, and lemon juice.
Mix thoroughly and chill before serving.