Cook tri-color quinoa on the stove.
Prepare a dressing with lemon, honey, and olive oil by shaking in a jar.
Halve the English cucumber and scrape out the seeds.
Rinse canned chickpeas.
Combine quinoa, cucumber, chickpeas, feta, pistachios, red onions, and mint in a bowl.
Add dressing and season with salt and pepper to taste.
