Rinse quinoa under cold water to remove any bitterness.

In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.

In a large bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, diced cucumber, finely chopped red onion, and parsley.

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

Pour the dressing over the salad and toss everything gently to combine.

Serve chilled or at room temperature.