Place the rinsed 1 ½ cups quinoa rinsed well in a medium Saucepan with the 2 ¾ cups water and ½ tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 13–15 minutes until all the 2 ¾ cups water is absorbed.

Remove from heat and let the 1 ½ cups quinoa rinsed well steam, covered, for 5 minutes. Then uncover, fluff with a fork, and spread it out in a large Mixing Bowl to cool completely.

While the 1 ½ cups quinoa rinsed well cools, whisk together the 3 tbsp fresh lemon juice about 1 large lemon, 1 tsp lemon zest, 3 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 clove garlic minced or grated, 1 tsp honey, ½ tsp salt, and ¼ tsp black pepper freshly ground in a small Mixing Bowl until fully combined and slightly emulsified. Taste and adjust seasoning as needed.

To the Mixing Bowl with the cooled 1 ½ cups quinoa rinsed well, add the 1 can chickpeas drained and rinsed, 1 whole English cucumber diced small, 1 ½ cups cherry tomatoes halved, 1 whole red bell pepper diced small, and 0.5 whole red onion finely diced.

Pour the vinaigrette over the salad and toss everything together until evenly coated.

Fold in the fresh ½ cup fresh parsley roughly chopped and ¼ cup fresh mint roughly chopped (if using). If adding ½ cup feta cheese crumbled, sprinkle it on top and gently fold it in last so it doesn't break down too much.

Taste the salad and adjust with more 3 tbsp fresh lemon juice about 1 large lemon, ½ tsp salt, or 3 tbsp extra-virgin olive oil as needed. For the best flavor, let the salad rest for at least 10 minutes before serving so the 1 ½ cups quinoa rinsed well can absorb the dressing. Serve at room temperature or chilled.