Rinse the quinoa: Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes bitterness and helps a cleaner flavor.

Cook the quinoa: Add quinoa to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook 15 minutes. Turn off heat and let stand, covered, 5 minutes. Fluff with a fork and let cool.

Prep the veggies: Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. Slice the olives. Chop the parsley and mint.

Rinse the chickpeas: Drain, rinse under cold water, and pat dry. This helps them taste cleaner and reduces excess sodium.

Make the dressing: In a small bowl, whisk together 2 tablespoons olive oil, juice and zest of 1 lemon, 1 tablespoon red wine vinegar, minced garlic, oregano, 1/4–1/2 teaspoon salt, and black pepper. Adjust oil and acidity to taste.

Combine the base: In a large mixing bowl, add the cooled quinoa, chickpeas, tomatoes, cucumber, pepper, onion, olives, and herbs. Pour in the dressing and toss gently until everything is coated.

Add feta (optional): Sprinkle in crumbled feta and fold through. Taste and adjust salt, pepper, or lemon as needed. If you like heat, add a pinch of crushed red pepper.

Portion for meal prep: Divide into 4 meal prep containers. If using delicate greens like spinach, tuck a handful on one side instead of mixing, so they stay crisp.

Final touch: Drizzle a tiny bit of olive oil on top of each portion for shine and flavor, or pack lemon wedges on the side for a fresh squeeze before eating.