Step 1

Mix rinsed and dried chickpeas, quartered cucumber, fresh parsley, fresh mint, crumbled feta cheese, diced red onion, chopped pistachios, and cooked and cooled quinoa. Set aside.

Step 2

In a smaller, separate bowl, combine Balsamic vinegar, olive oil, salt, and ground black pepper and whisk well.

Step 3

Drizzle light dressing over salad and mix together well.

Step 4

Serve salad recipe immediately or cover and refrigerate in an airtight container until ready to serve.