This salad is so simple I almost feel guilty documenting it as a recipe at all. Consider doubling it as your next potluck contribution. It's a crowd-pleaser with bright, summery flavors that are accessible all year round.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt and pepper.
Add remaining ingredients, tossing well to combine.
Enjoy immediately -- or refrigerate salad and allow flavors to meld for 30 mins - overnight.
Notes
I almost exclusively use flat-leaf parsley in most recipes, but I really like the traditionally curly variety here because of its ability to better "grip" the quinoa and the vinaigrette.
Also, if you're not looking to keep this salad vegan, I love the addition of a little finely crumbled feta right over the top.
Recipe by the pig & quill at https://thepigandquill.com/quinoa-chickpea-tabbouleh-gf-vegan/