Put the rinsed quinoa and water in a medium saucepan, bring them to a boil over medium-high heat, then lower the heat to a gentle simmer and cook uncovered for about 15 minutes. The quinoa is ready when the water has absorbed and tiny white germ rings begin separating from the grains.

Remove the saucepan from the heat, cover it, and leave the quinoa undisturbed for 5 minutes. This covered rest finishes the steaming stage and helps the grains separate into a fluffy texture.

Combine the chickpeas, cucumber, bell pepper, red onion, and parsley in a large serving bowl. Keep this mixture aside while the quinoa cools so the raw vegetables stay firm and crisp.

Whisk the olive oil, lemon juice, red wine vinegar, garlic, and salt in a small bowl until blended. The dressing should smell bright and garlicky, with no separate slick of oil around the edges.

Add the mostly cooled quinoa to the vegetables, pour over the dressing, and toss thoroughly before seasoning with black pepper and more salt if needed; rest the salad for 5 to 10 minutes before serving. The grains should look evenly glossy while the cucumber and pepper remain crisp rather than softened.