Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups water, bring to a boil, then reduce heat and simmer for 10-15 minutes until absorbed. Let sit covered for 5 minutes, then fluff with a fork and cool.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey/maple syrup. Season with salt and pepper to taste.

In a large bowl, combine cooled quinoa, chickpeas, cucumber, bell pepper, and baby bok choy. Add any optional vegetables and toss gently.

Drizzle dressing over salad, toss to coat evenly, and add lemon juice if desired. Adjust seasoning as needed.