Prepare the lemon dressing by adding the lemon juice, olive oil, honey, salt, and pepper to a jar with a tight-fitting lid. Shake well until combined. Alternatively, whisk everything together in a small bowl.

Pour the chicken or vegetable stock into a small saucepan and bring it to a boil over high heat.

Add the quinoa, reduce the heat to low, cover, and simmer for 12–15 minutes or until the liquid has been absorbed and the quinoa is tender.

Fluff the cooked quinoa with a fork and transfer it to a large bowl or storage container. Allow it to cool completely.

Cover and refrigerate until chilled. The quinoa can be prepared up to two days in advance.

In a large mixing bowl, combine the chilled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese.

Drizzle with your desired amount of dressing and gently toss to combine.

Season with additional salt and pepper if needed.

Serve immediately or refrigerate for later. This Aniston Salad Recipe keeps well for meal prep and tastes even better after the flavors meld together.