Rinse 1 cup of quinoa under cold water in a fine mesh strainer until the water runs clear, to remove its natural coating, called saponin, which can make it taste bitter.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the water.

While the quinoa is cooking, rinse and drain a 15 oz can of chickpeas, halve 1 cup of cherry tomatoes, and dice 1 cucumber.

Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes, then fluff it with a fork.

In a large salad bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, diced cucumber, and ¼ cup chopped parsley.

In a small bowl, whisk together 2 tablespoons of olive oil and the juice of 1 lemon, season with salt and pepper to taste.

Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning with more salt and pepper if desired. Serve immediately or refrigerate for later.