Rinse and drain quinoa. Add quinoa and water to a small pot and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta.

Serve immediately or chill the salad in the fridge for a couple of hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.