In a large bowl, combine the cooked quinoa and canned chickpeas.

Add the diced cucumber, red onion, chopped fresh parsley, chopped fresh mint, vegan feta cheese, and chopped pistachios to the bowl.

In a separate bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Serve immediately or refrigerate for later.