Salad cooked very quickly, if there is a ready boiled chickpeas. And it, in turn, before boiled, should be soaked overnight. Therefore, if the salad needs tomorrow, chickpeas soaked today. In the morning the water is drained, chickpeas wash thoroughly, fill with water and boil until fully cooked. It can take from 40 minutes to an hour. 10 minutes before readiness of the water in which boiled chickpeas, salt.

Pour the boiled chickpeas in a colander or sieve and left to cool and dry out from excessive moisture.

Rinse quinoa at least 5 times and boil until tender in salted water.

Loosen cereal with a fork.

Prepare the filling. In a small jar add the lemon juice and balsamic vinegar, add salt, honey, close the lid and shake the jar several times to dissolve the salt. Add remaining seasoning ingredients - pepper and olive oil. Close jar lid and shake several times until the formation of the emulsion. To try to equalize the salt, pepper, lemon juice or honey. The dressing is ready. By the way, in the same jar filling perfectly stored in the refrigerator, if suddenly will remain.

Olives to cut. I was with bone. To remove it is very simple - press the olive with the flat side of a knife, bone jump itself.

Cherry cut into 2 or 4 parts.

Mix all ingredients of salad in a large bowl, pour dressing, add the chopped mint, and stir. If you want to - it needs more salt. The salad is very hearty, but light. Can replace a side dish or dinner.