In a medium saucepan, combine quinoa, water, and a pinch of sea salt. Bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes.
Toss cooked quinoa and chickpeas in a large bowl. Add cherry tomatoes, mint, parsley, spinach.
In a small bowl, whisk together the zest and juice of 1/2 lemon, olive oil, and salt and pepper to taste. Pour over quinoa mixture and toss gently. Garnish with more mint, colorful bell pepper chunks and red onion to add even more color.