Start by rinsing your dry quinoa under cold water. In a medium saucepan, bring your chicken or vegetable stock to a boil, then add the quinoa. Lower the heat to simmer and cover, cooking until all liquid is absorbed—about 15 minutes. Fluff with a fork afterward.

While your quinoa cooks, chop your cucumber and mince your red onion. Also, finely chop your parsley and mint leaves.

In a large mixing bowl, combine the cooked quinoa with chickpeas, cucumber, red onion, parsley, mint leaves, and chopped pistachios. Gently toss until everything is well mixed.

In a separate bowl, whisk together lemon juice, extra virgin olive oil, honey, salt, and pepper until well combined.

Pour the dressing over your salad mixture and toss gently until everything is evenly coated. Taste and adjust seasoning as needed.

Finally, sprinkle crumbled feta on top before serving!