Cook the whoke grains according to the package instructions. We used a combination of red and white quinoa, millet, and buckwheat. I boiled 2 cups of water and added 1 cup of dried grains.
While the grains are cooking, chop all of the vegetables into tiny pieces. We used cucumber, red bell pepper, celery, fennel, cherry pepper, carrot, plum tomato, red onion, and spinach. You can use add whatever are your favorite salad vegetables.
Rinse the canned chickpeas and drain them.
To prepare the dressing, whisk together the extra virgin olive oil, white wine vinegar, garlic, salt and pepper, and herbs. We used a few basil leaves.
Combine all ingredients in a large mixing bowl and serve.