Combine the quinoa and 2 cups water in a saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and let cool.
Whisk the lemon juice, olive oil, garlic, salt, and pepper together in a small bowl.
In a large bowl, toss the cooled quinoa with the chickpeas, tomatoes, cucumber, parsley, mint, and green onions.
Pour the dressing over the salad and toss well to combine.
Let sit 10 minutes at room temperature so the flavors meld before serving.
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