Preheat your oven to 400°F (200°C) and prepare your baking sheet lined with parchment paper.

Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups water and a pinch of kosher salt. Bring to a boil, then simmer covered for 10-12 minutes until fluffy.

Drain and rinse the chickpeas, then spread them on the sheet pan alongside the red peppers and onion slices. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until crispy and slightly charred.

In a jar, combine lemon juice, olive oil, salt, and optional honey. Shake vigorously until well combined and set aside.

Combine the roasted chickpeas, veggies, and quinoa in a large bowl. Toss in chopped parsley and dill to add freshness.

Drizzle the dressing over the salad and toss gently. Top with crumbled feta cheese if desired and serve warm.