In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

In a large mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, chickpeas, and parsley.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.

Pour the dressing over the salad and toss to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.