Prepare quinoa according to package directions to get 2 cups cooked. If there are no package directions, combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover and simmer for ~15 minutes. Reserve 2 cups cooked quinoa for the salad, and store any leftover in the fridge for other uses.
While the quinoa is cooking, wash and dry the sugar snap peas, and slice them in half. Prepare the dressing by combining all ingredients in a small bowl and whisking until smooth.
In a large bowl, combine cooked quinoa, snap peas, and chickpeas. Pour dressing over mixture and stir until combined. You may not need the entire dressing, so be sure to pour it slowly or in batches to your desired taste. Save the rest of the dressing for salads or other uses.