Rinse 1 cup of quinoa under cold water for about 1 minute. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until quinoa is cooked. Remove from heat and cool to room temperature.

Chop 1 cup of cucumber and 1 cup of cherry tomatoes into bite-sized pieces. In a large mixing bowl, combine with 1 cup of drained chickpeas and 3/4 cup of corn. Toss gently.

In a small jar or bowl, combine 1/3 cup of lemon juice, 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey. Sprinkle in salt and pepper to taste. Whisk or shake until emulsified.

Fluff cooled quinoa with a fork and add to the bowl with chopped vegetables and chickpeas. Pour the vinaigrette over the mixture and toss gently.

Taste and adjust seasoning with salt and pepper as needed. Let sit for about 10 minutes before serving.