Place quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, onions, kalamata olives, and parsley in a large mixing bowl.
Stir together olive oil, balsamic vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
Pour the dressing over the salad and toss to coat nicely. Refrigerate the salad for 1-2 hours before serving.
Top the salad with crumbled feta cheese and toasted pine nuts just before serving.