Main Salad:

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas, drained and rinsed
• 1 English cucumber, chopped
• 1/2 small red onion, minced
• 1/2 cup packed fresh parsley, finely chopped
• 1/2 cup loosely-packed fresh mint leaves, finely chopped
• 1/2 cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese (4 oz)
• Salt and pepper to taste

Lemon Dressing:

• 1/2 cup lemon juice (~3–4 lemons)
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• Salt and pepper to taste