In a medium saucepan, bring the vegetable stock to a boil over medium-high heat.

Add the quinoa, stir, cover, and reduce the heat to low. Cook for 15 minutes.

Remove from heat and let sit for 5 minutes with the lid on. Fluff quinoa with a fork and transfer to a large bowl to cool to room temperature.

Refrigerate for 2 hours or overnight until chilled.

In the large bowl with cooled quinoa, add the chickpeas, diced cucumber, diced red onion, pistachio nuts, feta cheese, parsley, and mint.

In a small jar, combine lemon juice, olive oil, honey, salt, and black pepper. Shake well to emulsify.

Pour the dressing over the salad ingredients and gently toss to combine.

Serve in a bowl.