Cook 1 cup quinoa in 2 cups water/broth. Mix with chickpeas, veggies, herbs, cheese, nuts. Dress with lemon juice, olive oil, salt, and pepper.
Cook in broth, simmer covered 15 mins. Let sit 5 mins. Fluff with fork, cool.
Combine chickpeas, cucumber, bell peppers, red onion, tomatoes, parsley, mint (if using) in large bowl.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
Add the cooked quinoa to the bowl of vegetables. Pour the dressing over the salad and toss everything together until well combined.
If using, gently fold in the crumbled feta cheese and chopped nuts.
Taste the salad and adjust the seasoning as needed, adding more lemon juice, olive oil, salt, or pepper according to your preferences.
Chill covered salad 30 mins. Toss before serving, add herbs if desired.
Serve the high-protein quinoa salad as a main dish or side dish. It's a great option for a nutritious and satisfying meal.