In a medium pot, combine 3/4 cup of quinoa with 1.5 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then cover and simmer for 10-12 minutes until fluffy. Remove from heat and let sit for 10 minutes.

Preheat your oven to 425°F (220°C). Toss together 2 diced red bell peppers, 1 chopped red onion, and 1 can of drained chickpeas with 2 tablespoons of olive oil and a sprinkle of salt. Roast for about 25-30 minutes, stirring halfway through.

While roasting, whisk together 3 tablespoons of lemon juice, 1 tablespoon of honey, and a pinch of salt in a small jar. Add in 3 tablespoons of olive oil, seal, and shake until emulsified.

In a large mixing bowl, combine fluffy quinoa, roasted vegetables, and chickpeas. Add chopped herbs and half of the dressing. Toss gently.

Transfer to a serving dish, drizzle remaining dressing on top, and serve warm.