Cook the quinoa: Rinse the quinoa under cool water. Combine quinoa, water, and salt in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for another 5-10 minutes, then fluff with a fork.

Make the vinaigrette: In a bowl or jar, combine lemon juice, olive oil, dijon, garlic, salt, red pepper flakes, sugar (or honey), and pepper. Whisk or shake until emulsified. Set aside.

Prepare the salad: In a large bowl, combine cooked quinoa, chickpeas, arugula, parsley, and red onion. Add half of the dressing and gently toss. Top with feta, almonds, dates, and avocado. Drizzle with remaining dressing, garnish with salt and pepper.

To store: Keep leftovers in an airtight container in the fridge for up to 3 days. Great with leftover chicken.