In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. (see below comment on cooking the quinoa) Cover, reduce heat and simmer for 15 minutes. Remove from burner and let sit for another 10 minutes. Fluff with a fork.
While quinoa is cooking, prepare the remaining ingredients.
Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives and parsley. Mix well. Season with salt, fresh cracked pepper and the juice of your 1 large lemon.
Serve on a bed of arugula or as is. Tastes great with some pepperoncini and a little extra lemon juice on top. Add extra virgin olive oil if you wish. This dish can be served warm, at room temperature or chilled.
I use organic tru Roots quinoa that I buy at Costco. They use 1 cup quinoa to 2 cups water (but I use broth) and it turns out every time! Just follow the directions.
I added more kalamata olives as we are big fans! (I also get at Costco in a big jar)
I also added artichoke hearts, about 1 cup diced. (I also get at Costco in jars)