Quinoa Salad with Vegetables and Chickpeas

2 cups cooked quinoa
1 can organic chickpeas, drained and rinsed
1 large head radicchio, cored and thinly sliced
3 scallions, sliced
6-8 large pitted green or black olives, sliced
2 carrots, thinly sliced, preferably with a mandoline
1 stalk celery, halved lengthwise and thinly sliced
3 large roasted red peppers, chopped (homemade better but jarred ok, too)
2-3 tablespoons roughly chopped flat-leaf parsley
¼ cup pine nuts, toasted (can substitute chopped toasted almonds)

Dressing:
1 tablespoons Dijon mustard
¼ cup freshly squeezed lemon juice
zest of one organic lemon
¼ teaspoon salt, or more to taste
Generous amount of freshly ground black pepper
2 tablespoons extra-virgin olive oil

Place the salad ingredients in a large bowl. Whisk together the mustard, lemon juice, zest, salt and pepper, then slowly whisk in the olive oil. Pour the dressing over the salad and mix well. Serve at room temperature.

Serves 8-12 as a side dish