Step 1: Cook the Quinoa. Thoroughly rinse 1 cup of quinoa under cold running water in a fine-mesh sieve. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat, let sit, covered, for 5 minutes, then fluff with a fork. Allow to cool completely.
Step 2: Prepare the Vegetables. While the quinoa cools, wash and chop 1 English cucumber, 2 ripe tomatoes, and 1 yellow bell pepper into small, even pieces. Finely mince 1/4 cup of red onion. Chop 1/2 cup each of fresh parsley and fresh mint.
Step 3: Make the Lemon-Tahini Dressing. In a small bowl or jar, whisk together 1/4 cup tahini, 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the dressing is too thick, add 1-2 tablespoons cold water, one tablespoon at a time, until desired consistency is reached. Taste and adjust seasonings.
Step 4: Assemble the Salad. In a large mixing bowl, combine the cooled quinoa, drained and rinsed 15-ounce can of chickpeas, diced cucumber, tomatoes, bell pepper, and red onion. Add the chopped fresh parsley and mint. Gently crumble 1/2 cup feta cheese (if using) over the mixture. Pour the prepared lemon-tahini dressing over all ingredients.
Step 5: Chill and Serve. Gently toss everything together until all components are evenly coated with the dressing. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and deepen. Serve chilled and enjoy your vibrant Mediterranean Chickpea & Quinoa Power Salad!