In a medium pot, combine one cup of rinsed quinoa with two cups of water and a pinch of salt. Bring to a boil, reduce heat and cover to simmer for 10-12 minutes until water is absorbed. Let sit covered for 10 minutes.

Preheat your oven to 425°F (220°C). Toss quartered roasted red peppers, chopped onion, and drained chickpeas with olive oil and salt. Spread evenly on a baking sheet and bake for 25-30 minutes, stirring halfway through.

In a small jar or bowl, combine 1/4 cup olive oil, juice of one lemon, minced garlic, and honey. Seal and shake or whisk until emulsified.

In a large bowl, combine quinoa, roasted vegetables, crispy chickpeas, and chopped herbs. Drizzle dressing over and toss gently to combine before serving.