In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes.

Fluff quinoa with a fork and let it cool.

In a large mixing bowl, combine chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, and parsley.

Add the cooled quinoa to the vegetable mixture and toss gently to combine.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until well combined.

Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.