Soak the quinoa in water for about 5 minutes. Then pour through a mesh strainer and rinse under cold water.
Combine the quinoa and chicken broth in a medium sauce pan and bring to a boil. Turn down to low and let it simmer for 10 – 12 minutes or until the quinoa absorbs the liquid. Remove from heat, let cool, and then place in the refrigerator for ½ hour or so until the quinoa is completely cooled.
In a large bowl combine cooled quinoa, tomatoes, cucumber, red onion, chickpeas, feta cheese, and ¼ cup dressing. Stir until all the ingredients are combined and coated with dressing.
Let the salad sit for 2-3 hours or overnight. Stir in the last ¼ cup of dressing and serve.