Rinse the quinoa under cold water, then cook according to package instructions.

In a large mixing bowl, combine chickpeas, cherry tomatoes, diced avocado, and microgreens. Add sliced cherries and nectarines along with blueberries.

Gently fold the cooled quinoa into the bowl with chopped fruits and veggies.

In a small bowl, whisk together feta cheese, chipotle peppers, honey, basil pesto, balsamic vinegar, and olive oil. Season with salt and pepper.

Drizzle the dressing over the salad mixture and toss gently to combine.

Serve the salad immediately, garnished with mixed nuts or seeds and fig preserves if desired.