Add the quinoa and water to a saucepan and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat, let sit for 5 minutes, then fluff with a fork. Allow the quinoa to cool before using.

Heat half of the oil in a skillet over medium heat. Add the chickpeas and cook for 3-4 minutes, until lightly toasted. Stir in the cumin and a pinch of salt and cook for 1 minute more. Turn off the heat.

Transfer the cooled quinoa to a large mixing bowl. Add the toasted chickpeas, remaining oil, lemon juice, garlic, cucumber, parsley, and tomatoes. Toss to combine.

Season to taste with salt and pepper, then serve.