Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes until fluffy. Let cool for 10 minutes.

Dice 1 ripe avocado and 1 fresh mango into bite-sized pieces. Drain and rinse 1 can each of black beans and chickpeas. Organize ingredients in bowls for assembly.

In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, and salt and pepper to taste until smooth.

In a large bowl, combine the cooled quinoa, diced avocado, mango, black beans, chickpeas, and feta cheese. Gently toss to mix without mashing the avocado.

Drizzle the lime dressing over the salad and toss gently to coat. Allow the salad to sit for a few minutes before serving.