Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. Combine with 2 cups of water in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until absorbed. Fluff quinoa and cool completely in the refrigerator.

Wash and dice the green and yellow bell peppers, cucumber, carrot, and cherry tomatoes into bite-sized pieces. Place diced veggies and rinsed chickpeas in a large mixing bowl.

Add cooled quinoa to the diced vegetables and chickpeas. Stir gently with a wooden spoon or spatula for even distribution of ingredients.

In a small bowl, whisk together ⅓ cup olive oil, ¼ cup red wine vinegar, 2 teaspoons Italian seasoning, ¼ teaspoon garlic powder, and a pinch of salt and black pepper until smooth.

Pour the vinaigrette over the quinoa and vegetable mixture. Use a spatula to mix thoroughly, ensuring all ingredients are coated.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving.