Rinse the quinoa in a fine-mesh colander. Combine it with 2 cups of water in a saucepan. Add half a teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to a gentle simmer and let it cook for about 15 minutes until the quinoa has absorbed all the water. Remove from the heat, cover, and let it rest for 5 minutes to make it soft and fluffy.
Wash all the veggies, chop the red onion, cucumber, and yellow bell pepper into small chunks. Cut the cherry tomatoes and black olives in half. Drain the chickpeas and rinse them well. If using cooked chickpeas, you'll need around 1 1/2 cups.
While the quinoa cools a bit, prepare the dressing. Squeeze one lemon and finely chop the basil leaves. In a small bowl or a small jar, combine the extra-virgin olive oil, salt, pepper, basil, the juice of one lemon, and apple cider vinegar. Whisk or shake well until blended.
Add the quinoa to a serving bowl, then add the chickpeas, cherry tomatoes, red onions, cucumber, yellow bell pepper, and black olives and drizzle the dressing on top. Mix well, taste, and add more salt and pepper if needed.
If you have time, let it rest for 10 minutes before serving to allow the dressing to infuse the salad with its fresh summery taste.
This salad is great served at room temperature, or you can prepare it in advance and serve it chilled.