In a medium pot, heat 2 cups of water along with 1 cup quinoa, bring to a boil, then reduce to simmer until quinoa absorbs all the water. Be careful not to overcook when it’s close to the end. To get light and fluffy quinoa, instead of mushy quinoa, stir very little during the cooking process. Once quinoa is cooked, remove from heat and let sit for 5 minutes then fluff with a fork.
In a large bowl, toss together the cooked quinoa, chickpeas, red bell pepper, red onion, and cucumber. Set aside.
In a mason jar (or small bowl) combine the dressing ingredients: olive oil, dijon mustard, apple cider vinegar, honey (or maple syrup), sea salt, and pepper. Seal with a lid and shake it up.
Drizzle the dressing over the salad and toss everything together. Serve right away, or store in an airtight glass container until ready to use. This salad can be kept in the fridge of up to one week.