Rinse the quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
While the quinoa cooks, dice the cucumber, cherry tomatoes, bell pepper, and red onion. Slice the olives and chop the parsley.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and black pepper until smooth and creamy.
Divide the cooked quinoa between four bowls. Top with the chickpeas, chopped vegetables, feta cheese, olives, and parsley.
Drizzle the dressing over each bowl and gently toss before serving. Enjoy immediately or refrigerate for meal prep.
