Rinse quinoa under cold water. Combine quinoa, water, and salt in a pot. Bring to a boil, then cover and simmer for 10-12 minutes until water is absorbed. Let steam off heat for 10 minutes.

Preheat oven to 400°F. Toss peppers, onion, and chickpeas with olive oil and salt. Roast for 25-30 minutes until charred.

In a jar, combine lemon juice, olive oil, honey, salt, and pepper. Shake until emulsified.

In a mixing bowl, fluff quinoa and add roasted veggies, chickpeas, herbs, and half the dressing. Toss until combined.

Serve immediately while warm for best texture and flavor.