Rinse the quinoa thoroughly under cold water. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the water absorbs completely. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool quickly.

While the quinoa cooks, prepare the asparagus. Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus spears and cut them into 1-inch pieces. Blanch the asparagus in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process.

Drain the asparagus thoroughly and pat dry with paper towels. Meanwhile, drain and rinse your chickpeas and pat them dry.

Prepare the dressing in a small bowl by whisking together the olive oil, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed.

In a large mixing bowl, combine the cooled quinoa, blanched asparagus, chickpeas, cherry tomatoes, red onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine. Fold in the crumbled feta cheese. Refrigerate for at least 30 minutes before serving.