In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and black pepper until well combined.

In a large serving dish, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, parsley, and red onion.

Drizzle the lemon herb dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.