Cook and cool the quinoa
Whisk together lemon zest, lemon juice, extra virgin olive oil, honey, Dijon mustard, salt, and pepper to make the dressing
Chop all the salad ingredients: shred the rotisserie chicken, rinse the chickpeas, dice the cucumber, finely chop the red onion, and chop the parsley and mint
Mix all the salad ingredients with the dressing in a large bowl
Top with roasted pistachios and crumbled feta
Serve and enjoy throughout the week
