Rinse quinoa under cold water, then combine with 1.5 cups water and a pinch of salt in a medium pot. Boil, reduce heat to low, cover partially, and simmer for 10-12 minutes. Let sit covered for 10 minutes.

Preheat oven to 425°F. Toss roasted red peppers, red onion, and chickpeas in a baking sheet with olive oil and salt. Roast for 25-30 minutes until charred and crispy.

Combine lemon juice, honey, olive oil, salt, and pepper in a jar. Shake vigorously to mix.

In a mixing bowl, combine quinoa, roasted veggies, and chickpeas. Add fresh herbs and half the dressing. Toss to coat evenly and serve warm.