Quinoa Chickpea Salad

4 cups	quinoa, cooked (1 cup uncooked,rinsed and cooked according to package directions)
1	red bell pepper, diced
1	large cucumber, diced
2	shallots, finely diced
1 cup	chickpeas
1 cup	black beans
1/2 cup	feta cheese, crumbled
1/2 cup	kalamata olives, halved
3/4 cup	parsley, chopped
1/2 cup	olive oil
1	lemon, juiced
4 tablespoons	rice vinegar
2 tablespoons	dijon mustard
to taste	salt and pepper
1 cup	chicken, cooked and chopped (optional)

Wash and dice the cucumber, bell pepper, and shallots.
Rinse and drain the chickpeas and black beans.
With your hands, crumbles the feta cheese into small pieces.
Cut the olives in half and finely chop the parsley.
Add all the ingredients to a large salad bowl.
In a small bowl, add all the dressing ingredients.
Mix well to combine everything. Can store dressing and salad separately in refrigerator overnight.
Pour the dressing over the salad, and mix to combine all the ingredients.
You can serve it immediately or wait 1 hour for the flavors to develop.