In a large salad bowl, toss together chickpeas, cooked quinoa, cucumber, red onion, and pomegranate seeds.
Prepare the dressing: Add all of the dressing ingredients to a mason jar and shake vigorously until combined.
Divide the salad into meal prep containers. Add halved boiled eggs, a lemon wedge, and season with a sprinkle salt and pepper.
When ready to eat the chickpea quinoa salad: add the dressing, stir together, and enjoy!
