Begin by rinsing quinoa under cold water in a fine-mesh sieve for about 2 minutes. In a saucepan, combine the rinsed quinoa with water and a pinch of salt, bring to a boil, then reduce to a simmer and cook for 10-12 minutes until water is absorbed. Let sit covered for 10 minutes.

Preheat your oven to 425°F (220°C). On a lined baking sheet, toss together chopped red bell peppers, onion, and rinsed chickpeas. Drizzle olive oil over the mixture and season with salt. Spread in a single layer and roast for 25-30 minutes until charred and crispy.

While vegetables roast, combine lemon juice, honey, and salt with fresh dill and parsley in a small jar or bowl. Shake or whisk until well blended.

In a mixing bowl, combine fluffed quinoa, roasted vegetables, and chickpeas. Pour in half of the dressing, tossing gently. Add more dressing and salt to taste. Serve warm.