Place the quinoa in a medium saucepan over medium-high heat. Toast for 5 minutes, or until the seeds start to make popping sounds. Add the salt and water, bring to a boil, then turn down the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and keep covered for an additional 5 minutes. Fluff with a fork and transfer to a large salad bowl to cool.

In a large bowl, whisk together the olive oil, lemon juice, salt and pepper.

Add the cooled quinoa on top of the dressing along with the chickpeas, cucumber, red onion, parsley, mint, pistachios, feta, and cranberries. Toss well until everything is evenly combined. Serve immediately.