Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and liquid is absorbed. Remove from heat and let cool.

While the quinoa cools, wash and prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and parsley.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, and season with salt and pepper to taste.

In a large mixing bowl, combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. If using, add feta cheese.

Pour the lemon dressing over the salad and toss gently to combine. Chill in the refrigerator for about 30 minutes before serving for best flavor.

Serve as a light lunch, side dish, or healthy snack.