Rinse quinoa thoroughly, then cook with water in a saucepan for 15 minutes until fluffy.

Let quinoa cool slightly, then transfer to a mixing bowl.

Add chickpeas, cucumber, cherry tomatoes, red onion, and parsley.

Drizzle olive oil and lemon juice over mixture.

Season with salt and pepper, then mix well to combine.

Add feta if using, toss gently, and serve or chill briefly.