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Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
In a medium bowl, stir together cooked quinoa, parsley, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
Serve immediately or let the salad chill in the fridge a couple hours before serving.
Store salad in an airtight container for up to 5 days in the fridge.