Bring the vegetable broth and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the broth has been absorbed (about 15 to 20 minutes.) Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chickpeas, onion, bell pepper, parsley, and chives into the quinoa. In a separate, small bowl, whisk together the lemon juice, balsamic vinegar, olive oil and salt. Pour over the quinoa and stir until evenly mixed. Serve warm or refrigerate and serve cold.
Notes
Store leftovers in an airtight container in the fridge for up to a week.