Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. Transfer to a medium pot and add 2 cups of water. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

Remove the pot from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork and set aside to cool.

Gather and chop 1 cucumber, 1 red bell pepper, and 1/2 red onion. Roughly chop fresh mint and parsley.

In a large bowl, combine fluffed quinoa, 1 can of drained chickpeas, 1/2 cup of roasted pistachios, and the chopped vegetables.

Crumble 1/2 cup of feta over the salad. In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper. Drizzle this dressing over the salad.

Gently toss all ingredients together until evenly coated.

Serve immediately or cover and refrigerate for at least 30 minutes before serving.