Rinse 1 cup of quinoa in a fine mesh sieve under cool running water for about 1–2 minutes. Drain excess water and set it aside.

In a medium pot, combine rinsed quinoa with 2 cups of water and 1 teaspoon of garlic powder. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.

Prepare the vegetables by dicing 1 carrot, 1 cucumber, and 1 yellow bell pepper into small pieces. Chop 2 scallions and a handful of fresh parsley.

Once quinoa has cooled, combine it in a large mixing bowl with 1 can of drained chickpeas and the prepared vegetables. Add lemon juice, parsley, and season with salt, pepper, and optional red pepper flakes. Mix gently.

Serve salad warm, at room temperature, or chilled. Drizzle with more lemon juice before serving. Consider adding avocado slices.