Rinse the quinoa well. Place it in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes bitterness and gives you a cleaner flavor.

Cook the quinoa. Add quinoa and vegetable broth to a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Cool slightly. Spread the cooked quinoa on a plate or baking sheet to cool for 5–10 minutes. This prevents wilting the herbs and keeps the salad texture light.

Make the dressing. In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, garlic, Dijon, maple syrup or honey, salt, and pepper. Taste and adjust acidity and salt.

Prep the veggies and herbs. Halve the tomatoes, dice the cucumber, and finely chop the red onion. Chop parsley, mint, and dill.

Combine the base. In a large bowl, add cooled quinoa, chickpeas, tomatoes, cucumber, and red onion. Pour over about two-thirds of the dressing and toss gently.

Fold in herbs and extras. Add parsley, mint, dill, and feta (if using). Toss again, adding more dressing as needed. Top with toasted nuts for crunch.

Finish and serve. Taste and adjust with a pinch of salt, extra lemon juice, or a drizzle of olive oil. Serve at room temperature or chilled.