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. Fluff with a fork and let cool.

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

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Add the cooled quinoa to the salad mixture. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for later.