In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve chilled or at room temperature. Enjoy your healthy salad!