Hearty Quinoa Salad with Chickpeas

Combine water, quinoa, and salt in a small saucepan over medium high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and leave covered for another 5 minutes.

Meanwhile, combine chickpeas, onions, carrot, parsley, pine nuts, sun-dried tomatoes, lemon juice, rice vinegar, garlic powder, and onion powder in a large bowl. Add quinoa and mix until blended. Add remaining 1 tablespoon rice vinegar, as desired for taste. Refrigerate for 1 hour before serving.