Soak the chickpeas overnight.

Cook the quinoa and chickpeas separately until tender.

Dice the cucumbers, tomatoes, and red onion.

Combine the quinoa, chickpeas, cucumbers, tomatoes, and onion with salt and pepper.

Mix the yogurt, lemon juice, and mayonnaise, then add the dressing to the salad and combine well.

Top the salad with crumbled feta cheese before serving.