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

In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, vegan feta and pistachios.

Pour the dressing over the salad and toss until everything is evenly coated.

Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.