1 cup cooked quinoa

1 cucumber, cut in bite sized pieces

1/3 cup red onion

2 cups grape tomatoes, cut in halves

1/2 cup Kalamata olives, cut in halves

15 ounces chickpeas

1/3 cup crumbled feta cheese

2 small garlic cloves, crushed

1/2 teaspoon Dijon mustard

1/3 cup olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon dried oregano

1/4 cup lemon juice

2 tablespoons red wine vinegar