Cook Quinoa
Boil stock in a saucepan.
Add quinoa, reduce heat to low, cover, and simmer 12-15 minutes until broth is absorbed.
Fluff quinoa and cool completely. Refrigerate.
Make Dressing
Combine dressing ingredients. Shake or whisk until combined.
Assemble Salad
Combine chilled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta.
Drizzle with dressing and toss to combine.
Refrigerate for up to 3 days.
