Cook the quinoa according to package directions and let cool
Cook the chicken and cut into bite-sized pieces
Drain and rinse the chickpeas
Chop the mini cucumbers, bell pepper, grape tomatoes, and red onion
In a bowl, whisk together olive oil, lemon juice, dijon mustard, minced garlic clove, and maple syrup
Season the dressing with salt and pepper to taste
Combine the cooked quinoa, chicken, chickpeas, vegetables, and crumbled feta in a large bowl
Pour the dressing over the salad and toss to combine
Stir in the chopped dill
Divide into containers for meal prep
