In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 12 to 15 minutes, or until the quinoa is tender and water is absorbed.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool.
Add the drained chickpeas, diced cucumber, diced red bell pepper, chopped red onion, parsley, and mint to the cooled quinoa.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper until well combined.
Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.