Cook the quinoa, and cool it for 30 minutes.
Cook the chickpeas– you have three options: (1) cook frozen chickpeas for 5 minutes, (2) cook dried chickpeas from scratch (takes much longer), or (3) use canned chickpeas(no need to cook).
Chop the vegetables: tomatoes, cucumbers, onion, parsley, and coriander leaves.
Cut in half the olives.
Lightly roast the pine nuts in a large frying pan with no oil.
Make the dressing by mixing all the ingredients in a small mixing bowl.
In a large bowl, combine the quinoa with all the vegetables.
Pour the dressing and stir delicately to combine.