The addition of chickpeas (garbanzo beans) and the substitution of quinoa for couscous adds extra protein to this traditional grain salad. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.
Combine all ingredients in a large bowl.
Cover and chill in fridge for at least 30 minutes.
Remove from fridge, uncover, toss lightly, and serve.
Store any leftovers in fridge for up to 2 days.