In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool.

In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, red onion, and parsley.

In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning if needed. Serve chilled or at room temperature.