Rinse the quinoa in a fine-mesh sieve. Combine the quinoa with 2 cups of water or vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.

For extra flavor, you can roast the chickpeas. Toss the drained and rinsed chickpeas with a little olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until crispy. Alternatively, you can pan-fry them in a skillet until golden brown.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

In a large bowl, combine the cooked quinoa, chopped cucumber, chopped tomatoes, red onion, Kalamata olives, and chickpeas (roasted or not). Pour the dressing over the bowl and toss gently to combine. Serve immediately or chill for later.