Begin by cooking the quinoa. Rinse 1 cup of quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside to cool.

While the quinoa is cooking, chop all the vegetables: dice the zucchinis, bell peppers, tomatoes, cucumber, and avocado.

In a large mixing bowl, add the cooked quinoa, chickpeas, and chopped vegetables. Gently fold in the crumbled feta cheese if using.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss until evenly coated.

Finally, sprinkle the fresh herbs over the salad and give it one last gentle fold. Your vibrant summer dish is ready to serve!