Rinse the quinoa in a fine-mesh strainer. In a medium pot, combine the quinoa and water or vegetable broth. Bring to a boil, then cover and reduce the heat to low, simmering for 15 minutes.
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and spread it out on a baking sheet to cool completely, which helps to maintain a non-mushy texture.
In a small jar, combine the olive oil, lemon juice, sea salt, and cracked black pepper. Whisk until the vinaigrette is clear and glistening.
In a large white bowl, mix together the cooled quinoa, chickpeas, cherry tomatoes, English cucumber, red onion, and kalamata olives. Drizzle the dressing over the salad mixture.
Gently fold in the crumbled feta cheese and chopped parsley. Finish with an additional sprinkle of cracked black pepper before serving.
