Combine quinoa and water (or vegetable broth) in a small pot. Cover the pot and bring it to a boil.
Once it reaches a boil, reduce the heat to low and let simmer for about 15 minutes until all the water is absorbed. Remove from flame, fluff with a fork and season with salt. Set aside to cool for 15 minutes.
Combine all dressing ingredients in a small bowl. Whisk until smooth.
Once the quinoa has reached room temperature (or cooler), transfer to a bowl and mix in the strawberries, veggies, chickpeas and fresh mozzarella. Toss together with the dressing, and top off with freshly chopped basil.
Serve cold or at room temperature with your favorite protein!
Leftovers will stay fresh in the fridge for 3-4 days.
Prep by making the quinoa up to three days in advance.
Chickpea Salad with Strawberries | https://www.californiastrawberries.com/chickpea-salad-with-strawberries/