Rinse the quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, cover, and simmer for 15 minutes. Let cool.

Drain and rinse chickpeas. Pat dry.

In a small bowl, whisk lemon juice and zest, olive oil, minced garlic, salt, and pepper.

In a large bowl, mix quinoa, chickpeas, parsley, and mint. Add dressing and toss to combine.

Taste and adjust seasoning if needed. Serve warm or chilled.