Rinse the quinoa thoroughly under cold running water for about 30 seconds.

In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring to a vigorous boil, then reduce heat to low and cover, cooking for 15 minutes.

After 15 minutes, remove from heat and let sit covered for 5 to 10 minutes, then fluff with a fork.

Chop fresh herbs and slice the vegetables.

In a separate bowl, whisk together olive oil, lemon juice and zest, minced garlic, red pepper flakes, salt, and pepper.

In a large mixing bowl, combine the fluffed quinoa, chickpeas, and all chopped vegetables. Stir gently to mix.

Drizzle the dressing over the salad and toss gently to coat evenly.

Serve immediately or let it chill in the fridge for 15 minutes.