Heat the oven to 425°F. Set a rack in the middle of the oven and line a sheet pan with parchment paper for easier cleanup.

Rinse the quinoa in a fine-mesh strainer under cold water for about 30 seconds. Let it drain well.

Put the quinoa, 2 cups water, and 1/4 teaspoon of the salt into a medium saucepan. Set the saucepan over medium-high heat and bring the water to a boil.

Cover the saucepan, turn the heat down to low, and cook for 15 minutes. The quinoa is ready when the water is absorbed and the grains look tender.

Turn off the heat and let the covered saucepan stand for 5 minutes. This gives the quinoa time to finish steaming.

While the quinoa cooks, put the salmon portions on one side of the lined sheet pan. Put the drained chickpeas on the other side of the pan.

Drizzle the salmon with 1 tablespoon of the olive oil. Sprinkle the salmon with 1/2 teaspoon of the cumin, 3/4 teaspoon of the salt, and the black pepper.

Drizzle the chickpeas with the remaining 1 tablespoon olive oil. Sprinkle the chickpeas with the remaining 1/2 teaspoon cumin and a pinch of salt, then toss them right on the sheet pan.

Put the sheet pan in the oven and roast for 10 to 12 minutes. The salmon should look opaque and flake easily when pressed with a fork, and the chickpeas should be hot and a little dry on the surface.

While the salmon roasts, make the yogurt. In a small bowl, stir together the Greek yogurt, half of the parsley, the lemon zest, and half of the lemon juice, then season with a small pinch of salt.

In a second bowl, toss the cucumber, cherry tomatoes, the remaining parsley, and the rest of the lemon juice. Add a pinch of salt and stir again.

Take the sheet pan out of the oven. If one salmon piece finished earlier than the others, transfer it to a plate as soon as it flakes easily so it does not overcook.