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

Add the chicken or vegetable stock to a saucepan over high heat and bring to a boil.

Stir in the quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until the quinoa becomes tender and the liquid is absorbed.

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

Refrigerate the quinoa until chilled. This step gives the Jennifer Aniston Salad its refreshing texture and flavor.

Add the chickpeas, cucumber, red onion, parsley, mint, pistachios, and feta cheese to the chilled quinoa.

Drizzle with the desired amount of lemon dressing and toss gently until evenly coated.

Season with additional salt and pepper if needed, then serve immediately or refrigerate before serving.