Whisk together dressing ingredients and set aside. Cook quinoa according to package instructions. Optional: add red pepper flakes to boiling water.
Once quinoa is cooked, drain and place in a large bowl. Combine with chickpeas. Add the Fourth Creek Sweet Red Pepper Relish, tomato, scallions, peppers, and the dressing to the bowl, gently tossing the salad together.
Serve on the Romaine leaves. Top with additional Fourth Creek Relish as desired!