Rinse the quinoa under cold water using a fine-mesh strainer. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool.

While the quinoa is cooking, dice the cucumber and red bell pepper into bite-sized pieces. Finely chop the red onion and parsley.

In a large mixing bowl, combine the cooled quinoa, rinsed and drained chickpeas, diced cucumber, red bell pepper, chopped red onion, and parsley.

In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, sea salt, and black pepper. Adjust seasonings to taste.

Pour the dressing over the quinoa mixture and gently toss until well combined.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to develop.

Give the salad another gentle toss before serving. Optionally, add extra parsley or lemon wedges for presentation.