First cook the quinoa. Place the quinoa in a small heavy based pan with the water and a pinch of salt. Bring to the boil, stir briefly with a fork, then clamp on a lid and reduce the heat. Cook for about 15 minutes until all of the liquid has been absorbed. Once you have turned the heat off, leave the lid on for 5-10 minutes to allow the quinoa to steam dry. Run a fork through the quinoa and set aside to cool.
Toss the chickpeas with a drizzle of rapeseed oil and a pinch of salt in a large bowl. Add the cooled quinoa.
Finely the slice the radishes, red onion and red cabbage (I use a handheld mandoline for ease). Add these to the bowl along with the baby kale.
Get a griddle pan on to heat. Slice the courgettes and the pepper into thick strips. Drizzle them with oil and rub to coat them evenly. Sprinkle with salt and pepper. Once the griddle pan is nice and hot, place the courgettes and peppers on in batches and griddle on each side until they are softened and are nicely charred, about 2-3 minutes per side.
To make the dressing, place all of the ingredients in a blender and puree until smooth. You might need to add more water depending on how thick you like your dressing.
Toss the salad with the dressing along with a pinch of salt to taste. Serve up onto a platter or individual bowls and top with the chargrilled veggies and some more dressing to drizzle over.