Rinse and cook the quinoa: Rinse 1 cup quinoa under cold water to remove bitterness. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for about 15 minutes. Turn off the heat and let it steam for 5 more minutes, then fluff with a fork.

Cool the quinoa: Spread the cooked quinoa on a plate or tray to cool faster. You want it warm, not hot, so it doesn’t wilt the vegetables.

Chop the vegetables: Halve the tomatoes, dice the cucumber and bell pepper, and finely slice the red onion. If using green onions, slice them thin. Aim for small, even pieces so every bite is balanced.

Prep the herbs: Roughly chop parsley and your second herb (cilantro or basil). Keep them a bit leafy for freshness.

Make the dressing: In a small bowl, whisk together the zest and juice of 2 lemons, 1/3 cup olive oil, 1–2 teaspoons Dijon, 1 teaspoon honey or maple, 1 grated garlic clove, 1/2 teaspoon salt, and several grinds of pepper. Add a pinch of red pepper flakes and 1/4 teaspoon cumin if you like a warm, subtle spice.

Combine the base: In a large bowl, add the cooled quinoa, tomatoes, cucumber, bell pepper, onion, chickpeas, and herbs. Pour in about two-thirds of the dressing and toss gently. Taste and adjust salt and pepper.

Add avocado and toppings: Dice the avocados just before serving and gently fold them in. Sprinkle with feta (if using) and your toasted nuts or seeds for crunch. Drizzle in the remaining dressing to taste.

Finish and serve: Taste one more time. You’re looking for bright acidity, enough salt, and a little richness from the oil and avocado. If it feels flat, add a squeeze more lemon or a pinch of salt.