Rinse 1 cup of dry quinoa under cool running water using a fine mesh sieve for about 1-2 minutes until the water runs clear.

In a large pot, combine the rinsed quinoa with 1 ¾ cups of water and 1 teaspoon of garlic powder. Bring to a rolling boil, cover, reduce heat, and let it simmer for 15 minutes.

While the quinoa is cooking, chop the vegetables: dice 1 ½ cups of cucumber, 1 cup of yellow bell pepper, and ¾ cup of small carrots; thinly slice ½ cup of scallions; chop ½ to 1 cup of parsley.

In a large mixing bowl, combine the cooked quinoa, 1 ½ cups of chickpeas, and all chopped vegetables. Squeeze lemon juice over the mixture, season, and gently toss to combine.

Serve the salad warm, at room temperature, or chilled. Add extra lemon juice or avocado slices if desired.