Have the quinoa cooked and cooled to room temperature.

Toss the cooled quinoa and lettuces in a large mixing bowl.

Drain the canned chickpeas. Rinse them under cool water, drain again and gently pat dry. Add them to the salad.

Cut the peel and white pith away from the oranges. Use a sharp knife to cut into rounds about 1/4 inch (6 mm) thick, saving any juices if you can. Measure out 1/2 cup (120 ml) of the Sherry Vinaigrette and add any collected orange juices to the vinaigrette.

If you want to place the salad bowl on a buffet, cut the orange rounds into quarters and add them to the salad; dress the salad lightly with the vinaigrette. If you want to make the presentation a little fancier (as in our top image), dress the salad without the oranges, plate the salad and arrange orange slices on top and serve immediately. You might not need all of the dressing or you might want a little extra! Make it to your liking. Any extra dressing will find a home on any of your favorite green salads.