5 Persian cucumbers, sliced into ¼-inch rounds (about 1½ cups)

1 teaspoon salt

½ tablespoon olive oil (for chickpeas)

1 cup canned chickpeas, drained and rinsed

½ tablespoon olive oil (for quinoa)

4 cloves garlic, thinly sliced

1 cup tri-color quinoa, uncooked

2 cups low-sodium chicken broth

½ teaspoon salt (for quinoa)

3 tablespoons lemon juice

2 teaspoons raw honey

2 tablespoons orange juice

¼ teaspoon salt (for dressing)

4 tablespoons olive oil (for dressing)

¼ cup toasted pistachios, roughly chopped

½ small red onion, thinly sliced

½ cup diced red bell pepper

¼ cup finely chopped parsley

¾ cup crumbled feta cheese

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Toss sliced cucumbers with 1 teaspoon salt in a bowl. Refrigerate for 1 hour. Rinse 3–4 times, strain well, and set aside.
Heat ½ tablespoon olive oil in a skillet over medium heat. Add chickpeas and cook 7–10 minutes, stirring often, until golden and crispy. Set aside.
Heat ½ tablespoon olive oil in a pot over medium heat. Add garlic and cook about 30 seconds until fragrant.
Add quinoa, chicken broth, and ½ teaspoon salt. Stir and cook according to package directions. Remove from heat and cool for 20 minutes.
Whisk lemon juice and honey together. Add orange juice, salt, and olive oil and whisk until emulsified.
In a large bowl, combine cooled quinoa, cucumbers, and chickpeas.
Add pistachios, red onion, red bell pepper, parsley, and feta. Gently toss.
Serve chilled or at room temperature with dressing on the side.

Salting cucumbers prevents excess moisture.

Keep dressing separate until serving for best texture.

Vegetable broth can replace chicken broth if desired.

Great for meal prep or gatherings.