3 Tbsp Freshly squeezed lemon juice
1 Tbsp Red wine vinegar
1/4 Tsp dried oregano
1/4 Cup extra-virgin olive oil

1 Cup quinoa
1-1/2 Cup Chickpeas, drained
2 Cups red and yellow cherry tomatoes, halved
1 Small red onion, halved and thinly sliced
1/2 a cucumber, cut into small dice
1/2 Cup Tofu Feta (or other vegan cheese!)
1 Tsp Salt
1/4 Tsp Pepper

Whisk together the lemon juice, vinegar, oregano and some salt and pepper in a small bowl. Let sit at room temperature while you prepare the salad.

Rinse the quinoa in a strainer until the water runs clear.
Combine the quinoa, 2 cups water, 1 tsp salt and 1/4 tsp pepper in a small saucepan, bring to a boil then cover and simmer until the water is absorbed and the quinoa is tender, about 15-20 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
Add the cherry tomatoes, chickpeas, red onions, cucumbers and dressing and toss to coat.
Cover and refrigerate for at least 1 hour and up to 8 hours before serving.
Just before serving, transfer to a platter and sprinkle feta on top.