Rinse the 1 cup quinoa thoroughly in a colander under cold running water. Combine it with 2 cups of water and ¼ tsp ¼ tsp fine sea salt in a saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes until the 2 cups water is absorbed and the 1 cup quinoa tails have unfurled. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork and spread onto a large plate or baking sheet to cool completely.

In a small mixing bowl, whisk together the ¼ cup extra-virgin olive oil, fresh fresh lemon juice, minced garlic pressed or minced, ½ tsp ¼ tsp fine sea salt, and a generous grind of freshly ground black pepper until well combined. Taste and adjust seasoning as needed.

While the 1 cup quinoa cools, finely chop the 1 ½ cups flat-leaf parsley finely chopped and ¼ cup fresh mint leaves finely chopped. Seed and finely dice the 1 medium English cucumber seeded and finely diced and 2 medium ripe tomatoes seeded and finely diced. Finely chop the ½ medium red onion. If using 1 can chickpeas, rinse and drain them well.

Add the cooled 1 cup quinoa to a large mixing bowl. Add the 1 ½ cups flat-leaf parsley finely chopped, ¼ cup fresh mint leaves finely chopped, 1 medium English cucumber seeded and finely diced, 2 medium ripe tomatoes seeded and finely diced, ½ medium red onion, and 1 can chickpeas (if using). Pour the lemon dressing over everything and toss well to combine. Taste and adjust ¼ tsp fine sea salt, ¼ cup fresh lemon juice, or ¼ cup extra-virgin olive oil as needed.

For best flavor, let the tabbouleh rest at room temperature for at least 10–15 minutes before serving, or refrigerate for up to 1 hour to let the flavors meld. Serve chilled or at room temperature.