Rinse quinoa under cold water. In a pot, combine quinoa with water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and cool in the refrigerator.

While quinoa cools, wash and dice vegetables. Combine chopped vegetables with drained chickpeas in a large mixing bowl.

In a small bowl, whisk together olive oil and red wine vinegar. Add Italian seasoning, garlic powder, and season with salt and black pepper. Mix until emulsified.

Once quinoa is cooled, add it to the vegetable mixture. Drizzle vinaigrette over the salad and toss gently.

Chill in refrigerator for at least 30 minutes before serving for best flavor.