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Dice the cucumber, removing the seeds to stop the salad going soggy.
Thinly slice the radishes and finely dice the red onion.
In a large mixing bowl, combine the cucumber, radishes, red pepper, cherry tomatoes, capers, olives, red onion, pomegranate seeds, mint, parsley, and basil.
Add in the chickpeas and cooked quinoa, then crumble in the feta cheese.
Sprinkle the mixed seeds over the salad.
Squeeze over the lemon juice.
Serve with a protein and dressing of your choice.
Store undressed in the refrigerator in an airtight container.