Rinse quinoa under cold water for 1-2 minutes. In a saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then simmer covered for 15 minutes.

Chop bell pepper, cucumber, red onion, and halve cherry tomatoes. Place in a large mixing bowl.

Drain and rinse chickpeas thoroughly in cold water.

Add the cooled quinoa and chickpeas to the bowl with vegetables. Gently fold to combine.

In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper until smooth.

Pour dressing over salad and toss gently. Let rest for 5-10 minutes.

Garnish with fresh herbs and serve.