Moroccan Chickpea Salad

Name: Moroccan Chickpea Salad
Total time: 20 min
Yield: 4
Ingredients: 2/3 cup quinoa uncooked; 2 cans chickpeas reduced-sodium, 15 ounce cans, rinsed and drained; 3 cups grated carrots; 4 medium carrots; 5 ounces baby arugula; 1/3 cup almonds toasted pistachios, or pumpkin seeds, pepitas; 1/3 cup crumbled feta omit to make vegan; 1/4 cup golden raisins or chopped dried dates; 3 tablespoons chopped fresh mint; 3 tablespoons extra virgin olive oil; 3 tablespoons lemon juice freshly squeezed, about 1 small lemon; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; 3/4 teaspoon chili powder ground; 1/2 teaspoon kosher salt plus additional to taste; 1/4 teaspoon ground cinnamon