For the Lemon Dressing: Add lemon juice, extra virgin olive oil, honey, salt, and pepper to a jar with a tight-fitting lid or a small bowl. Shake or whisk to combine.

For the Salad: Add chicken or vegetable stock to a small saucepan over high heat and bring to a boil.

Add the dry quinoa to the boiling stock, then turn the heat down to low. Cover the saucepan and simmer until the quinoa is tender and the stock has been absorbed, about 12-15 minutes.

Fluff the cooked quinoa with a fork. Scoop the quinoa into a storage container or large mixing bowl, cover, and refrigerate until completely chilled. This can be done a day or two in advance.

Once the quinoa is chilled, add the drained and rinsed chickpeas, chopped English cucumber, minced red onion, chopped fresh parsley, chopped fresh mint, chopped pistachios, and crumbled feta cheese to the bowl with the quinoa.

Drizzle your desired amount of the prepared lemon dressing over the salad. Toss gently to combine. You do not need to use all the dressing if you prefer less.

Serve immediately or refrigerate for up to 3 days. The flavors meld beautifully as it sits.