1-Start: Start by rinsing 1 cup of quinoa under cold water to remove any bitterness, then combine 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 for 15 minutes until the water is absorbed. Remove from heat, cover, and let it rest for 5 minutes to ensure the quinoa is fluffy.

2-Prepare the other ingredients: While the quinoa cooks, prepare the other ingredients in a large bowl: combine 1 can of chickpeas (rinsed and drained), 1 seeded and chopped cucumber, 1 chopped red bell pepper, ¾ cup chopped red onion, and 1 cup finely chopped flat-leaf parsley. In a small bowl, whisk together ¼ cup olive oil, ¼ cup lemon juice, 1 tablespoon red wine vinegar, 2 minced garlic cloves, and ½ teaspoon fine sea salt.

3-Final assembly: Once the quinoa has cooled, add it to the large bowl with the vegetables. Drizzle the dressing over the mixture and toss everything gently to combine. Season with freshly ground black pepper to taste, then let it rest for 5 to 10 minutes before serving. This salad stores covered in the refrigerator for up to 4 days, making it a convenient option for leftovers.