• 1 15 ounce can chickpeas, rinsed and drained
• 1 cup quinoa, cooked to package directions
• 1 cup small diced pieces of cooked chicken breast
• 1 English cucumber, diced
• 1 ½ cups halved cherry tomatoes
• ¾ cup pitted kalamata olives, drained and halved
• ½ red onion, finely diced
• ½ cup radishes, finely sliced
• ¾ cup feta cheese, crumbled
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley

Dressing:

• ⅓ cup extra virgin olive oil
• juice from half a lemon
• 2 tablespoons red wine vinegar
• 3 cloves garlic, pressed
• 1 tsp honey
• ½ tsp dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper