To a large bowl, add all the ingredients for the salad- cooked quinoa, chickpeas, pitted cherries, arugula, pistachios, pumpkin seeds and chopped parsley. Set aside.
Now, to a small jar add all the ingredients for the dressing- extra-virgin olive oil, honey, balsamic vinegar, pepper, salt and water. Close the jar with a lid and shake vigorously to combine.
Once combined, pour the dressing over the salad.Toss to combine it all together.
Top the salad with crumbled feta cheese and serve. This salad tastes even better when chilled!
Notes
You can use more of quinoa and less of arugula in this salad. I did not use a lot of quinoa because I just like my salad this way but feel free to change.
This recipe doesn't make a lot, it only serves 3 as a side of small salad. But you should be able to double the recipe easily.