Cook quinoa according to package directions. Cover and refrigerate until chilled.
Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.