Cover the chick peas with warm water and add lemon juice. Leave in a warm place for 24hours.
Drain the chick peas and transfer to a large pot and add salt and water to cover. Bring to a boil, cover and simmer 2 hours or until tender. Drain. Soaking chickpeas with lemon juice helps their digestibility as well helps to break down phytic acid, which hinders body’s ability to absorb minerals from the legume.
Place quinoa and a cup a cold water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Transfer to a bowl and let cool at room temperature.
Place the chopped herbs in a salad bowl. Top with quinoa and Pomegranate seeds, tomato quarters, chickpeas, almonds, lemon zest and toss to combine.
For the dressing - place olive oil, apple cider vinegar, garlic and maple syrup into a small bowl or jar. Stir until well combined.
Add dressing to the salad and toss again.