Start by rinsing 1 cup of quinoa under cold water in a fine-mesh sieve to remove any bitterness.

In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.

Remove from heat, keep covered, and let it rest for 5-10 minutes before fluffing with a fork.

Chop fresh herbs and dice the cherry tomatoes and cucumbers.

In a small bowl, whisk together 3 tablespoons of olive oil, juice and zest of 1 lemon, and 2 cloves of minced garlic. Season with salt, pepper, and red pepper flakes.

Combine the quinoa, chickpeas, and chopped vegetables in a large mixing bowl and drizzle with the dressing. Toss to coat.

Taste and adjust seasoning if needed, then serve chilled or at room temperature.