1️⃣ Cook the quinoa
Rinse quinoa thoroughly in a fine-mesh strainer to remove its natural bitter coating. Combine quinoa with water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool.

2️⃣ Prep the vegetables
While the quinoa cooks, chop the cucumber, red bell pepper, red onion, and parsley. Place everything in a large bowl.

3️⃣ Make the dressing
In a small bowl or jar, whisk (or shake) together olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper until well combined.

4️⃣ Assemble the salad
Add the cooled quinoa and drained chickpeas to the bowl with the vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated.

5️⃣ Chill (optional)
For best flavor, refrigerate the salad for at least 30 minutes. This allows the quinoa and chickpeas to absorb the bright dressing flavors.

6️⃣ Taste and adjust
Before serving, taste and adjust seasoning as needed. Add more lemon juice, vinegar, salt, or pepper to suit your preference.

7️⃣ Serve and enjoy
Enjoy this salad on its own as a light, nourishing meal, serve alongside grilled chicken, salmon, shrimp, or topped with feta cheese.