Rinse quinoa and cook in 2 cups water until tender (15 minutes). Cover, rest 5 minutes, then fluff.
Chop cucumber, bell pepper, red onion, and parsley.
Whisk olive oil, lemon juice, red wine vinegar, garlic, and salt for dressing.
In a large bowl, combine chickpeas, vegetables, and parsley. Add quinoa and toss with dressing.
Season with black pepper and let rest for 10 minutes before serving.
