Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, cumin, salt, and pepper. Adjust seasoning to taste.

In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint (if using).

Pour the lemon dressing over the salad and toss until everything is evenly coated.

Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.