Dice the cucumber into 1/4-inch pieces and finely mince the red onion, then set aside separately. Roughly chop the pistachios and set aside. Roughly chop the parsley and mint, keeping them separate from other ingredients. Measure out the feta cheese and have all ingredients prepped and ready before cooking begins.

Bring the stock to a boil in a pot over medium-high heat. Add the quinoa and stir once, then reduce heat to low, cover with a lid, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let it rest, covered, for 5 minutes to allow residual steam to finish the cooking process.

While the quinoa cooks, pat the rinsed chickpeas completely dry with a paper towel—this is crucial for achieving a crispy texture. Spread them on a baking sheet, season with salt, pepper, and garlic powder, drizzle lightly with a bit of olive oil, and roast at 400°F for 15-20 minutes, stirring halfway through, until golden and crunchy. I find that roasting the chickpeas instead of using them raw adds a wonderful textural contrast to the salad.

In a jar or bowl, whisk together the freshly squeezed lemon juice, honey, and garlic powder. Slowly drizzle in the olive oil while whisking constantly to create an emulsion, which will give the dressing a smooth, cohesive texture. Season to taste with salt and pepper. Set aside at room temperature until ready to use.

Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool to room temperature, about 10 minutes. Once cooled, transfer to a bowl and refrigerate until chilled, about 15-20 minutes. Chilling the quinoa before assembly prevents the dressing from becoming too warm and allows the flavors to meld better.

In a large bowl, combine the chilled quinoa with the roasted chickpeas from Step 3, diced cucumber, minced red onion, chopped parsley, chopped mint, pistachios, and feta cheese. Gently toss all ingredients together. Pour the dressing from Step 4 over the salad and toss until all ingredients are evenly coated. Taste and adjust seasoning with salt and pepper as needed.