Rinse quinoa under cold running water. Combine rinsed quinoa and water in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

Remove from heat and let it covered rest for 5 minutes, then fluff with a fork and let it cool.

In a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.

In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, salt, and pepper. Set aside.

Add the cooled quinoa to the bowl of vegetables, drizzle dressing, and mix gently until combined.

Cover and let the salad sit for 5–10 minutes to meld flavors.