Rinse the quinoa under cold water.

In a pot, combine quinoa and water; bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Let it cool.

In a large bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, chickpeas, and feta cheese.

In a small bowl, whisk together olive oil, lemon juice, chopped herbs, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for later.