Toss your chickpeas with the oil and seasonings. Be generous. Roast in a 400°F mini oven, air fryer or oven until crispy looking - about 10-15 minutes, tossing them halfway through.
Cook your quinoa as per the instructions on the package.
For the red onions, slice them then place them in a small bowl submerged with water for at least 10 minutes. Remove and dry them.
In small spouted glass, whisk together the ingredients. Taste and adjust the tang or anything if needed.
First add about 2-3 tablespoons of the dressing to the bottom of each jar.
Second, add in 1/4 of the feta to each jar so that it covers the dressing.
Divide the remaining ingredients equally amongst the jars. I used this order after the dressing and feta: quinoa, tomatoes, cucumber, chickpeas, red onion and lastly pistachios. Cover and store in your refrigerator until you're ready to eat. When your ready to consume, simply pour out the jar into a bowl and toss to coat all. You can drizzle with a little more olive oil if you like.
You can also add in diced chicken, tuna fish, anything you prefer. Instead of quinoa, you can do pasta (like orzo, or spiral) or rice. Kalamata olives also work well with this combination.