Cook quinoa as per instructions on pack and allow to cool. Drain and rinse the chickpeas and lentils separately. Add the lentils to the quinoa.
Heat 1tbsp olive oil in a large frying pan, add the chick peas, cumin and season well with salt and pepper. Fry over a high heat, tossing frequently for 3-4 minutes until golden and slightly crisp. Set aside to cool before adding to the quinoa mixture.
Mix through sliced radish, crumbled feta, pomegranate seeds and fresh herbs. Season to taste with salt and pepper.
To make the dressing add olive oil, lemon juice, mustard, honey and garlic to a glass jar along with salt and pepper to taste. Shake to combine before mixing through the salad. Sprinkle with micro greens to serve.