Rinse the quinoa. Add it to a small pan with the cup of water. Bring to the boil and simmer for 15-20 minutes, or until the water has all been absorbed. Remove from the heat and cover for 10 minutes so it can puff up and cool down.
Slice the romaine lettuce thinly, and wash it.
Cut the red bell pepper into bite sized pieces, removing the seeds.
Cut the cucumber into bite sized pieces, removing the seeds (the seeds would make the salad soggy).
Cut the apple into bite sized pieces and cover with the lemon juice. The juice stops the apple from turning brown.
Drain the chickpeas and place them in a large mixing bowl with the cucumber, red bell pepper, lettuce and apple (with lemon juice)
Crush the garlic and place it in a small bowl with the parsley, olive oil, apple cider vinegar, salt and pepper. Mix well.
Add the quinoa to the large mixing bowl. Add the dressing and mix well.
