In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

In a large bowl, combine the chickpeas, cherry tomatoes, red onion, parsley, mint, and feta cheese if using.

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

Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the other ingredients.

Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

Serve immediately or refrigerate for 30 minutes for flavors to meld.