In a small bowl or a jar with a tight-fitting lid, gather all the dressing ingredients: lemon zest, lemon juice, extra virgin olive oil, honey or maple syrup, Dijon mustard, salt, and pepper. Give it a good whisk or shake until everything is well combined and smooth. You can even make this tangy dressing a few days early if you like to plan ahead!

Prepare your quinoa according to the instructions on the package. You have the choice of using either water or chicken broth to infuse some extra flavor. Once it’s tender and fluffy, set it aside to cool to room temperature. Feel free to cook this up to three days before and store it in the fridge to save some time.

In a large bowl, bring together the cooked quinoa, shredded or chopped cooked chicken, chickpeas, diced cucumber, finely chopped red onion, Italian parsley, mint, crunchy pistachios, and crumbled feta. Toss them all gently to ensure each ingredient is mingling nicely with the others.

Give the dressing another quick whisk or shake if it’s been sitting for a bit, then drizzle it over your beautiful salad mixture. Toss everything together until the salad is thoroughly coated with that delightful lemony dressing. You want each bite to be a burst of flavor!

If you happen to have leftovers, just pop the salad into an airtight container and store it in the refrigerator. It'll stay fresh for up to two days, making it a fantastic option for a quick and healthy meal on busy days. Enjoy the refreshing flavors whenever the mood strikes!