Cooking Instructions:

Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it cool.

While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Adjust the seasoning to your taste.

Once the quinoa has cooled, add it to the bowl with the vegetables. Pour the dressing over the salad and toss everything together until well combined.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be enjoyed cold or at room temperature.

Extra Tips:

For an added crunch, consider topping the salad with some toasted nuts or seeds, such as pumpkin seeds or almonds.

Additionally, feel free to experiment with different herbs like mint or cilantro for a unique twist. If you prefer a heartier meal, grilled chicken or shrimp can be added for an extra protein boost.

Don't forget to taste and adjust the seasoning before serving to guarantee the best flavor!