Begin by bringing water to a boil in a medium-sized saucepan. Once boiling, introduce the quinoa, then let it simmer for 15 minutes. Subsequently, remove it from the heat and allow it to remain covered for an additional 10 minutes.

On your cutting board, cube the cucumber, tomatoes, and red onion, setting them aside for later use.

Proceed to chop the fresh parsley into fine pieces.

To prepare the dressing, combine olive oil, red wine vinegar, dried oregano, garlic powder, Dijon mustard, salt, and pepper in a glass. Stir the ingredients together until thoroughly blended.

Now, it's time to assemble the salad. In a large bowl, combine the cooked quinoa, chickpeas, cubed cucumber, tomatoes, vegan feta, Kalamata olives, red onion, and fresh parsley. Pour the previously prepared Greek dressing over the ingredients. Give the salad a good mix, and voila! It's ready to be savored.