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Rinse the quinoa and drain it thoroughly.
Combine the quinoa and water in a small pot. Bring the water to a boil before reducing the heat. Cover the pot, and allow the quinoa and water to simmer for 15 minutes.
Remove the quinoa from the heat, and fluff it with a fork. Set it aside, and allow it to cool for approximately 5 to 10 minutes.
Combine the cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, and olive oil in a medium bowl. Top with salt and pepper to taste, then add the feta. Mix thoroughly.
Place the salad in the fridge for 2 hours to chill before serving. Alternatively, you can serve the salad immediately.