Rinse the quinoa thoroughly under cold water until the water runs clear—this removes the bitter coating and improves texture. In a medium pot, bring 2.5 cups of water to a boil, then add the rinsed quinoa and stir once. Return to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and spread on a plate to cool. While the quinoa cooks, toast the pistachios in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden. This step maximizes efficiency by cooking the quinoa and toasting nuts simultaneously.

While the quinoa cools, make the dressing by whisking together the lemon juice (from about 2 lemons), olive oil, salt, pepper, and dried oregano in a small bowl. Set aside. Next, prepare your vegetables: finely dice the red onion into 1/4-inch pieces and set aside (I like to soak it briefly in cold water for 5 minutes if I have time—this mellows the sharp bite while keeping the color vibrant). Dice the cucumber into small 1/4-inch cubes and set aside. Roughly chop the parsley and mint, keeping them separate. Rinse and pat the chickpeas dry—this helps them stay crispy and absorb the dressing better.

Once the quinoa has cooled to room temperature, transfer it to a large bowl. Add the cooled quinoa from Step 1, chickpeas, cucumber, parsley, mint, red onion, toasted pistachios from Step 1, and crumbled feta cheese to the bowl. Toss gently to combine all ingredients. Pour the dressing from Step 2 over the salad and stir well, making sure the quinoa and other ingredients are evenly coated. The salad is best served immediately, but it also keeps well in the refrigerator for up to 2 days if you need to prepare it ahead.