1-Cook the quinoa, if needed: Cook the quinoa, if needed: If you already have 3 cups cooked quinoa, skip this step. Otherwise, rinse 1 cup uncooked quinoa, then add it to a saucepan with 1½ cups water and ⅓ teaspoon salt. Bring to a boil, cover, reduce the heat to low, and simmer for 12 to 15 minutes, or until the water is absorbed. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
2-Marinate the chickpeas: Marinate the chickpeas: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper. Drain and rinse 1 can chickpeas, add them to the dressing, and stir well. Let them marinate while you prepare the vegetables.
3-Prepare the vegetables: Prepare the vegetables: In a large bowl, add 2 cups cherry tomatoes (halved), 1½ cup cucumber (diced), ¾ cup corn kernels, ½ cup olives, ½ red onion (chopped), and ⅓ cup parsley (chopped). Add 1 ripe avocado (diced) if serving within 2 hours. For meal prep, add it just before serving or skip it.
4-Mix and serve: Mix and serve: Add the cooked quinoa, ¾ cup feta cheese, and marinated chickpeas with all their dressing. Toss gently until well combined. Taste and add more salt, black pepper, or lemon juice if needed. Serve cold, at room temperature, or slightly warm.