In a large bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, and halved Kalamata olives.

Add the thinly sliced red onion and chopped fresh parsley to the bowl.

In a small separate bowl or jar, whisk together the lemon juice, extra virgin olive oil, dried oregano, garlic powder, salt, and black pepper until well combined.

Pour the dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

Gently fold in the crumbled feta cheese.

Serve immediately, or divide into meal prep containers for later enjoyment. The flavors meld beautifully as it sits.