In a medium pot, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender.

While the rice is cooking, chop the bell pepper, cucumber, and cherry tomatoes. Shred the carrots and set all vegetables aside.

In a large mixing bowl, combine the cooked wild rice, chickpeas, quinoa, and chopped vegetables.

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the rice and vegetable mixture and toss to combine.

Divide the mixture into serving bowls and top with crumbled feta cheese and chopped parsley.