Rinse quinoa under cold water, combine with water and salt in a saucepan, bring to boil, reduce heat and simmer for 15 minutes. Let cool.

Drain and rinse chickpeas, combine with diced red onion, olive oil, and balsamic vinegar in a bowl and toss together. Marinate for 30 minutes.

Wash and dry baby rocket, dice cherry tomatoes and cucumber, add to a bowl with rocket, followed by crumbled feta.

Whisk together hummus, olive oil, lemon juice, sea salt, and pepper in a separate bowl until smooth.

Combine cooled quinoa with chickpeas and vegetables, drizzle with dressing, and toss gently to combine before serving.