Lemony Chickpea Salad

Ingredients
1 cup quinoa uncooked
2 cups water
1 cup cucumber chopped
1 cup fresh lemon balm (or mint) chopped
⅓ cup red onion chopped
1 cup roasted and salted pistachios chopped
1 15 ounce can chickpeas drained and rinsed
Zest of 2 lemons
2 lemons juiced (about 1/4 cup)
1/4 cup extra virgin olive oil
sea salt to taste
ground pepper to taste
1 cup crumbled feta cheese​

INGREDIENTS

1. Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 30 minutes. For faster cooling, spread out on clean cookie sheet.
2. In a medium bowl, stir together cooked quinoa, cucumber, lemon zest, parsley, lemon balm (or mint), red onion, pistachios, chickpeas, salt, pepper, and feta. 
3. In a small bowl whisk together lemon juice and olive oil. Add to salad and mix thoroughly.
4. Serve immediately or let the salad chill in the fridge a couple hours before serving.
5. Store salad in an airtight container for up to 5 days in the fridge.