Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes, then let cool.

Wash and chop the vegetables: dice 1 cucumber, halve 1 cup of cherry tomatoes, and finely slice 1/2 red onion. Soak onion slices in cold water to reduce sharpness.

In a large mixing bowl, combine cooled quinoa, drained chickpeas, and mixed greens. Toss gently.

Whisk together 3 tablespoons of olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.

Drizzle dressing over salad, toss until evenly coated.

Add optional ingredients like avocado, feta, or herbs and gently fold in.

Serve immediately, or transfer to an airtight container for up to 3 days.