Rinse the quinoa well under cool water to remove any bitterness. In a saucepan, bring the water or broth to a boil, stir in the quinoa, cover, and simmer for 15 minutes. Once the liquid has absorbed and quinoa is fluffy, let it rest, covered, for 5-10 minutes before fluffing with a fork and allowing to cool slightly.

While the quinoa cools, slice the cherry tomatoes in half, dice the cucumber into bite-sized pieces, and finely chop the fresh parsley or cilantro.

In a large bowl, combine the cooked and cooled quinoa, drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, and chopped herbs. Gently sprinkle in the crumbled feta cheese.

In a small separate bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined and emulsified.

Drizzle the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated. Serve immediately, either warm or chilled, or store for later enjoyment.