Cook the quinoa - Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water and 1 cup of quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool to room temperature. - To add more flavor to the quinoa, you can use vegetable broth instead of water. Also, make sure to fluff the cooked quinoa with a fork to separate the grains.

Prepare the vegetables - While the quinoa is cooking, chop the red bell pepper and red onion into small pieces. Dice the cucumber and chop the parsley. Set aside in a large mixing bowl. - To save time, you can use a food processor to chop the vegetables uniformly. Make sure the vegetables are chopped roughly the same size, so they cook evenly.

Make the dressing - In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined. Set aside. - For a creamier dressing, you can add a spoonful of Greek yogurt or tahini. You can also adjust the seasoning to taste, by adding more salt, black pepper, or lemon juice.

Assemble the salad - To the large mixing bowl with the vegetables, add the cooked quinoa, drained and rinsed chickpeas, crumbled feta cheese, and chopped Kalamata olives. Pour the dressing on top and toss everything together until well combined. - To make the salad more filling, you can add some protein like grilled chicken or tofu. You can also use any other type of cheese or beans that you prefer.

Chill and serve - Cover the salad with plastic wrap and chill in the refrigerator for at least 30 minutes, or until ready to serve. Before serving, garnish with extra chopped parsley and enjoy! - Make sure to let the salad chill in the refrigerator for a while so that the flavors can meld together. You can store any leftover salad in an airtight container in the fridge for up to 3 days.