Cook quinoa: Combine rinsed quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
While quinoa cools, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
In a large bowl, combine cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and fresh parsley.
Pour the dressing over the salad and toss gently to combine.
Just before serving, gently fold in the diced avocado.
