Rinse quinoa under cool running water using a fine-mesh strainer to remove bitterness.

In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low and cover. Simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

Fluff cooked quinoa with a fork and let cool.

In a large mixing bowl, combine cooled quinoa with chickpeas, cucumber, red bell pepper, red onion, and parsley.

Whisk together olive oil, lemon juice, apple cider vinegar, garlic, salt, and pepper in a separate bowl; pour over salad mixture and gently toss to combine.

Chill for at least 30 minutes before serving to allow flavors to meld.