Add the quinoa to a large saucepan and top with cold water. Use your hands to swish the quinoa around to remove excess saponins. Strain through a fine mesh sieve and then repeat the process another two times. Add the strained quinoa back into the pan along with 2 cups of water. Bring to a boil and continue boiling until most of the water has been absorbed. Turn the heat to low to simmer with the lid on. When there is no more water bubbling through the quinoa, turn off the heat and leave covered to steam.

To a salad bowl add the thinly sliced cucumbers, drained and rinsed chickpeas, dill, red onion, olives and lemon zest. Crumble the feta into the bowl.

Next, make the dressing. To a small bowl add the lemon juice, minced garlic, oregano and honey. Whisk to combine and then slowly start pouring in the olive oil. Continue whisking until well combined and smooth. Season with sea salt flakes to taste.