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

Spread cooked quinoa on a large plate or baking sheet to cool to room temperature, about 10 minutes. This prevents the salad from becoming soggy.

While quinoa cools, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley. Drain and rinse the chickpeas thoroughly.

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

In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Toss gently to mix.

Pour the dressing over the quinoa mixture and toss thoroughly to coat all ingredients evenly. Add the crumbled feta cheese and gently fold in.

Serve immediately or divide into meal prep containers. Refrigerate for up to 5 days. The salad can be enjoyed cold or at room temperature.