Combine quinoa, water and ¼ teaspoon salt in a medium sauce pot. Bring to a boil over high heat. Once boiling, reduce to a simmer over low heat and cover. Simmer for 15 minutes, or until quinoa is cooked through. Fluff with a fork.
Meanwhile, make the the sauce: Using a box grater, grate just one of the cucumbers until you have about 1 full cup. Thinly layer in a large colander and sprinkle with ¼ teaspoon salt. Allow to rest for 10 minutes. After ten minutes, lightly press on the zucchini to push out excess water. In a small dish combine zucchini, Greek yogurt, ¼ teaspoon black pepper, 1 tablespoon lemon juice, minced garlic and 1 tablespoon chopped parsley.
To make the herbed chickpeas: Combine one can chickpeas, balsamic vinegar, olive oil, 2 tablespoons chopped parsley, ¼ teaspoon salt and ¼ teaspoon black pepper.
Thinly slice the other cucumber and cut into half moons. To assemble one bowl combine: ½ cup cooked quinoa, ½ cup chickpeas, several slices of cucumber, 1 tablespoon hummus, 1 tablespoon feta, 1 tablespoon tzatziki sauce and a few pita chips.
Herbed chickpeas: These are ready to use right away but are best if left to marinate for 15 minutes or even overnight. Serving: I like to eat these bowls cold but they would also be good with the chickpeas and quinoa warmed up.