Rinse the quinoa under cold water using a fine-mesh strainer until the water runs clear.

Combine quinoa and water in a medium saucepan; bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork.

While quinoa cools, prepare the vegetables and chickpeas in a large mixing bowl.

In a small container, whisk together olive oil, lemon juice, salt, and pepper.

Add the cooled quinoa to the bowl with vegetables and pour the dressing over the top.

Toss thoroughly to combine and serve at room temperature or chilled.