Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.

Once cooked, remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool completely.

While the quinoa cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, sea salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled quinoa, rinsed chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, chopped parsley, and chopped mint.

Pour the prepared lemon-herb dressing over the quinoa and vegetable mixture. Toss gently until all ingredients are evenly coated.

For optimal flavor, let the salad rest for at least 10-15 minutes before serving to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed.