1-First, rinse 1 cup of quinoa under cold water to remove any bitterness, then cook it by combining it with 2 cups of water in a saucepan. Bring it to a boil over medium-high heat, reduce to a simmer, and cook uncovered until the water is absorbed, about 15 minutes. Remove from heat, cover, and let it rest for 5 minutes to fluff up nicely.

2-While the quinoa cooks, prepare your veggies and other parts. In a large bowl, mix 1 can of chickpeas (rinsed and drained), 1 chopped cucumber, 1 chopped red bell pepper, ¾ cup chopped red onion, and 1 cup finely chopped parsley.

3-Next, make the dressing in a small bowl by whisking together ¼ cup olive oil, ¼ cup lemon juice, 1 tablespoon red wine vinegar, 2 cloves of minced garlic, and ½ teaspoon salt. Once the quinoa has cooled a bit, add it to the veggie mix, pour on the dressing, and toss everything together. Season with black pepper and more salt if needed, then let it sit for 5 to 10 minutes for the flavors to blend.

4-This salad can be served right away or chilled, and it stores well for up to 4 days in the fridge.