Rinse quinoa thoroughly in a fine-mesh sieve and drain.
In a medium saucepan, bring 2 cups water (or broth) to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
Let quinoa rest for 5 minutes, then fluff with a fork and allow to cool slightly to room temperature.
While quinoa cools, drain and rinse chickpeas.
Seed and dice the cucumber, dice the red bell pepper, and chop the red onion. Soak red onion in cold water for 5 minutes, then drain and pat dry.
In a small bowl, whisk together olive oil, lemon juice, red vinegar, minced garlic, sea salt, and black pepper to make the dressing.
In a large bowl, combine cooled quinoa, chickpeas, cucumber, red bell pepper, red onion, and parsley. Toss with the lemon dressing until well coated. Adjust seasoning to taste.