Set a medium sauce pot over medium heat. Add the quinoa and 2 cups water. Cover tightly and bring to a boil. Simmer for approximately 20 minutes or until the water is fully absorbed. Turn off the heat. Fluff the quinoa with a fork and set aside.
Meanwhile, chop all the vegetables.
For the Vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/4 teaspoon cracked black pepper. Cover the jar and shake vigorously to mix.
Once the quinoa has had a few minutes to cool, pour it into a large salad bowl. Add the chickpeas, olives, and all freshly chopped produce. Pour the dressing over the salad and toss well to coat.
Serve immediately, or cover well and refrigerate until ready to serve.