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In a mesh sieve, drain the canned chickpeas. Add the uncooked quinoa (½ cup) and rinse both the quinoa and chickpeas off very well. Add the chickpeas and quinoa to a medium sized pot, along with ¾ cups of water and a pinch of kosher salt. Bring to a boil, turn the heat to low, stir, cover, and simmer for 15 minutes. Turn off the heat and allow it to sit, covered, for at least 5 more minutes.
While the quinoa is cooking is a great time to prep all your other ingredients - chop the parsley, dice the tomato and cucumber, etc. (See notes if using a large, watery tomato.)
In a large bowl, whisk together the olive oil (¼ cup) with the lemon juice and lemon zest (from about 1 lemon), a generous pinch of kosher salt, and a few turns of fresh cracked black pepper.
Add the cooked quinoa and chickpeas to the dressing in the large bowl and stir together to coat. For best results, stick the bowl in the refrigerator for 10 minutes or so to allow the ingredients to cool down.
Add the remaining ingredients to the bowl (diced tomato, diced cucumber, chopped parsley, chopped mint, and sliced green onions). Stir everything together. Taste and adjust seasoning if necessary.
Serve, preferably drizzled with a little more olive oil and cracked pepper.