In a saucepan, add Quinoa (200 gram) and Water (2 cup). Bring to a boil. Cover, turn the heat to low, and allow to simmer for 10-15 minutes, or until water is entirely absorbed. Transfer quinoa to a large mixing bowl.
In a mixing jug, add Lemon (1/2), Extra-Virgin Olive Oil (5 tablespoon), and Salt (to taste). Stir together.
To the mixing bowl with the quinoa, add Cherry Tomato (250 gram), Cucumber (1), Chickpeas (1 can), Scallion (4), and Fresh Parsley (3 tablespoon). Toss together. Drizzle the dressing over top and toss again.
Transfer the salad to a serving platter and top with Feta Cheese (150 gram).