Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to boil, then simmer for 15 minutes until water is absorbed. Fluff and cool.

Dice 1 avocado, halve cherry tomatoes, finely chop red onion, and dice cucumber. Set aside in a mixing bowl.

Once quinoa is cooled, combine with the chopped vegetables. Rinse and drain the can of chickpeas and fold them into the mixture.

In a small bowl, whisk together 3 tablespoons olive oil, juice of 1 lemon, and season with salt and pepper.

Pour dressing over the quinoa and vegetable mixture. Gently toss to combine without mashing the avocado.

Garnish with chopped cilantro and serve immediately or let chill for 10-15 minutes.