Mediterranean Greek Salad with Quinoa and Roasted Chickpeas | That Salad Lady®

Ingredients

• 2/3 cup tricolored quinoa, uncooked (about 2 cups cooked; other quinoa varieties work too)
• 1 1/3 cups low-sodium vegetable broth for water (for cooking quinoa)
• 1 1/2 cups roasted chickpeas (see recipe for details)
• 1 cucumber, seeded and diced into small cubes
• 1 red bell pepper, cored, seeded, and diced into small cubes
• 1 cup medley tomatoes, halved (regular grape tomatoes work too)
• 1/2 medium red onion, finely diced
• 1/3 cup Kalamata olives, whole or halved
• 1/2 cup feta cheese, cubed or crumbled
• 2 tablespoons fresh Greek or common oregano leaves, whole or lightly chopped (optional, for garnish)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt
• Freshly cracked black pepper, to taste