Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork and let cool completely.

While quinoa is cooling, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the fresh parsley. Set aside in a large mixing bowl.

Add the drained and rinsed chickpeas and crumbled feta cheese to the bowl with the vegetables.

Once quinoa has cooled to room temperature, add it to the bowl with the vegetables, chickpeas, and feta cheese. Toss gently to combine all ingredients evenly.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Pour the dressing over the quinoa salad and toss thoroughly to ensure all ingredients are evenly coated with the dressing.

Divide the salad into 4 meal prep containers with tight-fitting lids. Store in the refrigerator for up to 5 days. Serve cold or at room temperature.