Rinse quinoa under cold water. Cook quinoa according to package instructions. Once cooked, let it cool.

Heat a frying pan and fry the chickpeas for 6 minutes.

In a large bowl, combine cooked and cooled quinoa with chickpeas.

Add finely chopped red onion, diced bell pepper, and shredded kale to the bowl, and crumbled feta.

In a small jar, mix Dijon mustard, minced garlic, lemon juice. Shake well to combine.

Pour the dressing over the quinoa mixture and toss until everything is well coated.

Garnish the salad with pumpkin seeds for an added crunch.