Rinse Quinoa: Place 1 cup quinoa in a fine sieve, rinse under cold running water until water runs clear.

Cook Quinoa: Transfer rinsed quinoa and 2 cups vegetable broth to a medium pot; bring to a boil, reduce heat to low, cover, and simmer 15 minutes until grains are tender.

Rinse Chickpeas: Drain and rinse one 15-ounce can of chickpeas under cold water.

Chop Veggies: Halve 1 cup cherry tomatoes and dice one cucumber into 1/2-inch pieces.

Combine Ingredients: In a large bowl, gently fold cooked quinoa, chickpeas, tomatoes, cucumber, and 1/4 cup chopped fresh parsley.

Season Salad: Drizzle 2 tablespoons extra virgin olive oil and 1 tablespoon lemon juice over the mixture; sprinkle garlic powder, salt, and pepper, then toss to blend flavors.

Chill Before Serving: Cover the bowl and refrigerate for at least 30 minutes.