Wash quinoa under water to remove any powdery residue. Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat to a simmer and cover for 12-15 minutes, until liquid is absorbed and quinoa forms little white-spiral “tails.”

While quinoa is cooking, assemble the rest of the salad. Peel the cucumber and cut in half lengthwise. Scoop out the seeds and chop into bite-size pieces. Combine cucumber, red onion, tomato, dates and chickpeas in a large bowl.

Once quinoa is cooked, add to the bowl of chopped veggies. Whisk together lemon juice, olive oil, salt and pepper. Toss vinaigrette into salad and let sit for 15 minutes before serving to let the flavors marinate together.