Begin by adding all the ingredients of the marinade (¼ cup lemon juice, 1 tsp honey, 1 tsp dried dill, ¼ tsp garlic powder, 1 tsp salt, ½ tsp black pepper, ½ tsp Dijon mustard, ½ cup olive oil) into a mason jar. Place the lid on the jar and shake to mix.
In a small bowl, add the cooked chickpeas and half of the marinade. (Save the other half of the marinade to use as the salad dressing). Stir the chickpeas until they are coated with the dressing and set aside to marinate.
Rinse the uncooked quinoa with water and place it in a medium-size pan that has a fitted lid. Add in the garlic, turmeric, and water. Stir to combine.
Bring quinoa to a boil over medium-high heat. When the quinoa starts boiling, cover the pot with the fitted lid and turn the heat down on the stove to medium/low. Let the quinoa simmer for about 12 minutes, or until the water looks like it has all been absorbed.
Remove quinoa from the heat, but let it sit, covered for 5 minutes to finish cooking. Set aside until you are ready to assemble the salad.
Thinly slice the onions and chop them into small pieces. Dice the tomatoes. Peel cucumber, if desired, and chop it into bite-size pieces.
To assemble the salad, start by adding quinoa to an individual plate or bowl. Top with marinated chickpeas, followed by chopped veggies. Sprinkle feta cheese and salt and pepper to taste. Drizzle the remaining marinade/dressing that you reserved on the top. Serve and enjoy!
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