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

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

In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese (if using), olives, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

Pour the dressing over the salad mixture and toss gently to combine.

Taste and adjust seasoning if necessary, adding more lemon juice or olive oil if desired.

Divide the salad into meal prep containers and store in the refrigerator for up to 5 days.

Serve cold or at room temperature.