Rinse the quinoa in a fine mesh sieve or fine colander.
Add the quinoa to a small saucepan with the stock. Bring to a rapid boil, then reduce to a low simmer and cover for 15 minutes until tender and chewy.
Transfer to a bowl or dish and chill uncovered for 30 minutes.
In a large mixing bowl, combine the chilled quinoa, chickpeas, cucumber, onion, parsley, mint, pistachios, feta, oil, lemon juice, lemon zest, salt and pepper. Gently toss.
Serve or store for later.
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