Rinse the quinoa under cold water for 30 seconds, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat, rest covered for 5 minutes, then fluff and spread on a sheet pan to cool.

Whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, salt, and black pepper in a small bowl until uniform and slightly thickened, about 30 seconds.

Add the chickpeas, cherry tomatoes, cucumber, red onion, and roasted red peppers to a large bowl. Add the cooled quinoa and pour the dressing over everything. Toss well until fully coated.

Fold in the feta and parsley gently, transfer to a serving bowl, and finish with extra feta crumbles, a few parsley leaves, and a drizzle of olive oil.