Rinse the quinoa under cold water for 30 seconds. Add to a medium pot with 2 cups of vegetable broth. Bring to a boil over medium-high heat, reduce to low, cover with a tight lid, and simmer for 15 minutes until liquid is fully absorbed and white spiral tails appear around each grain. Remove from heat and rest covered for 5 minutes.

Spread the cooked quinoa into a large mixing bowl and let it cool for 8 to 10 minutes. Do not skip this step as hot quinoa will wilt the vegetables and make the salad soggy.

While the quinoa cools, halve the cherry tomatoes, dice the cucumber into uniform half-inch pieces, and chop your fresh herbs. Consistent sizing ensures even flavor in every bite.

Add the drained chickpeas, prepared vegetables, fresh herbs, and crumbled feta to the cooled quinoa. Toss gently with a rubber spatula to combine without mashing the chickpeas or breaking up the feta.

In a small bowl, whisk together the olive oil and fresh lemon juice until combined. Season with salt and black pepper. Drizzle over the salad, toss once more to coat, and taste before serving. Adjust lemon juice or seasoning as needed.