Quinoa Salad with Chickpeas, Kalamata Olives & Mint

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1 can (14 oz.) chickpeas, rinsed and drained
• 1 1/2 cups quartered cherry tomatoes
• 1/2 cup pitted and sliced kalamata olives
• Vinaigrette:
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 3/4 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 large mint leaves, thinly sliced