1. Cook 50g quinoa according to package instructions. Let cool. 2. In a large bowl, combine 120g cooked chickpeas, 100g shredded green cabbage, 80g diced cucumber, 80g halved cherry tomatoes, 30g thinly sliced red onion, 20g halved Kalamata olives, and the cooked quinoa. 3. In a small bowl, whisk together 15ml lemon juice, 10ml extra virgin olive oil, 3g minced garlic, 2g dried oregano, 1g salt, and 1g black pepper to make the dressing. 4. Pour the dressing over the salad and toss to combine. 5. Top with 30g crumbled feta cheese and 5g chopped fresh parsley. 6. Serve immediately or refrigerate for up to 4 hours before serving.