Rinse quinoa under cold water. Combine with 1.5 cups water and a pinch of salt in a saucepan. Bring to boil, reduce heat, cover and simmer for 10-12 minutes. Let sit covered for 10 minutes.

Preheat oven to 400°F (200°C). On a baking sheet, arrange chopped red peppers, sliced onion, and drained chickpeas. Drizzle with olive oil, sprinkle with salt, and toss to coat.

Roast for 25-30 minutes until red peppers are charred and chickpeas are crispy. Stir halfway through.

In a jar, combine lemon juice, olive oil, honey, and a pinch of salt and pepper. Shake until well mixed.

In a bowl, combine cooked quinoa, roasted veggies, and chickpeas. Drizzle with dressing, and toss gently to coat.

Serve warm or at room temperature, garnished with fresh herbs.