Salad:

2 cups cooked quinoa

15 ounces canned chickpeas, drained and rinsed

1 English cucumber, diced

1 small red onion, finely diced

½ bunch fresh parsley, finely chopped

½ bunch fresh mint leaves, picked and finely chopped

¼ bunch fresh dill, minced

½ cup roasted, shelled pistachios, chopped

1 cup crumbled feta cheese

Kosher salt and black pepper, to taste

Dressing:

Zest and juice of 1 lemon

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

¼ cup olive oil

Kosher salt and black pepper, to taste

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Cook quinoa and prep vegetables
- Cook quinoa according to package instructions. Spread it in a shallow dish to cool quickly.
- While quinoa is cooking, chop the cucumber, red onion, and fresh herbs evenly.
Assemble the salad base
- In a large mixing bowl, combine cooled quinoa, chickpeas, cucumber, red onion, and fresh herbs.
Prepare the dressing
- In a small jar or bowl, mix lemon zest and juice, apple cider vinegar, maple syrup, olive oil, salt, and pepper. Shake or whisk until well combined.
Dress the salad
- Drizzle the dressing over the quinoa mixture and toss gently until everything is evenly coated.
Finish and serve
- Sprinkle roasted pistachios and crumbled feta on top. Taste and adjust salt and pepper if needed. Serve immediately or refrigerate for later.

Storage: Keep the salad in an airtight container in the refrigerator for 3–5 days. Add dressing just before serving to maintain crispness.
Make-ahead: Cook the quinoa and chop vegetables the day before to save time. You can also prepare the dressing in advance.
Herb substitution: Fresh herbs are recommended for maximum flavor. If unavailable, dried herbs can be used, but use sparingly.
Optional add-ins: Greens like spinach or romaine, protein like grilled chicken or shrimp, or alternative nuts and cheeses can be added for variety.