Add the quinoa to a pot, add 1 cup water, bring to the boil over medium heat and then simmer for 10 minutes or until all the water is absorbed. Replace the lid and set aside.
Heat the olive oil in a large pan over medium-high heat. Add the courgettes and cook, stirring, until bright green and tender. Spoon into a bowl, season and set aside. Replace the pan over medium heat, add the cumin and cook, stirring, until fragrant. Add the spiced oil to the courgettes.
Then add the chickpeas, quinoa, garlic, extra-virgin olive oil, lemon juice, spring onions and parsley and toss well. Serve.
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