Cook the Quinoa: Rinse and drain the quinoa, then add it to a pot and cover it with 2 cups water or broth. Bring to a boil and immediately reduce to a simmer. Simmer for 15 minutes or until all the water is absorbed and the quinoa is puffed and fluffy. Remove from heat and set aside.
Make the Dressing: Add the cilantro, garlic, lime juice, maple syrup, salt, cumin, and optional dijon to a blender or food processor and process until relatively well combined. Add the olive oil and process for just 5 seconds or so to combine. Stir, taste, and adjust seasoning as desired.
Put it together: Mince the onion, chop the tomatoes into halves or quarters, and finely chop the spinach - I processed the spinach in batches in my food processor to make it easier to eat. Combine the quinoa, cooked chickpeas, and vegetables, then pour the dressing over the salad and mix well. Refrigerate until ready to serve. Enjoy!
Notes
Dijon: I added the dijon as an emulsifier and to give the dressing a little vinegar boost, so feel free to skip it if it's not your style.
Optional Add-Ins: This would be awesome with chunks of avocado, or topped with feta cheese.