1. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat. Reduce heat to a gentle simmer and cook uncovered until quinoa absorbs all the water, about 15 minutes. Remove from heat, cover, and let rest for 5 minutes. Fluff with a fork and cool completely.
2. In a large bowl, combine chickpeas, cucumbers, bell pepper, red onion, olives, parsley, and any optional herbs or greens.
3. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, and salt until well blended. Adjust seasoning with black pepper and additional salt if needed.
4. Add cooled quinoa to the vegetable mixture. Drizzle dressing over the salad and toss thoroughly to combine. Let the salad rest for 5 to 10 minutes for flavors to meld.
5. Optionally, add feta cheese, roasted tomatoes, pine nuts, or roasted chickpeas before serving.
6. Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.