Preheat the oven to 450?F and line a large baking sheet with parchment paper.

For fluffy quinoa, use a 1:2 ratio of quinoa to water. Combine 3/4 cup of quinoa with 1 1/2 cups of water and a large pinch of salt. Bring to a boil, then reduce heat to medium-low, partially cover, and cook for 10-12 minutes or until all water is absorbed. Turn off heat, fully cover, and let sit for 10 minutes.

While the quinoa cooks, add the peppers, onion, and chickpeas to the prepared sheet pan(s). Drizzle generously with olive oil and salt, then toss to combine. Roast for 25-30 minutes or until slightly charred and golden brown.

Prepare the dressing by adding all vinaigrette ingredients into a large jar and whisking well. Adjust salt and honey to taste.

Combine the cooked quinoa, roasted veggies, chickpeas, dill, and parsley in a large serving bowl. Pour over half the dressing and toss to combine. Taste and add more dressing and salt as needed. Serve immediately while warm.