Rinse quinoa under cold water. Combine rinsed quinoa with 2 cups of water and a pinch of salt in a pot. Boil, then simmer for 10-12 minutes. Let it steam for another 10 minutes.

Preheat oven to 425°F (220°C). Toss red peppers, onion, and chickpeas with olive oil and salt on a baking sheet. Roast for 25-30 minutes, stirring halfway.

Combine lemon juice, olive oil, honey, salt, and pepper in a jar. Shake until blended.

Mix quinoa with roasted veggies and chickpeas in a bowl. Add fresh herbs and drizzle with dressing.

Serve warm or at room temperature, optionally topped with feta cheese or extra herbs.