Cook the rinsed quinoa in a saucepan with 1 3/4 cups (430 ml) of water. Cover the saucepan, increase the heat, and bring the water to a boil. Once boiling, reduce the heat and simmer for 15 minutes, with the lid on.
While the quinoa is cooking, prepare the lemon and garlic vinaigrette. Zest the lemon, then squeeze the juice (1/4 to 1/3 cup or 60 ml to 85 ml of juice). Add the lemon juice and 1 teaspoon (5 ml) of zest to a bowl or jar with the olive oil, minced garlic, salt, and freshly ground pepper. Whisk the ingredients together or close the jar and shake until the ingredients are combined. Set aside.
Once the quinoa is cooked, transfer it to a serving dish. While the quinoa is cooling, prepare the rest of the salad ingredients. Drain the artichoke hearts and chop them into small pieces. Finely dice the red bell pepper. Coarsely chop the parsley. Place the artichoke hearts, bell pepper, parsley, and soaked and cooked chickpeas in a large bowl.
Once the quinoa has cooled, add it to the bowl with the other salad ingredients. Mix, then drizzle with the lemon and garlic vinaigrette. Stir gently until everything is coated with the vinaigrette. Serve immediately or keep refrigerated for up to 4 to 5 days.
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