Rinse quinoa under cold water, combine with water and salt, bring to boil, cover and reduce heat, simmer for 10-12 minutes until water is absorbed. Let sit for 10 minutes.

Arrange roasted red peppers, sliced onion, and chickpeas on a sheet pan. Drizzle with olive oil and sprinkle with salt. Toss until well coated.

Preheat oven to 400°F (200°C). Roast for 25-30 minutes until chickpeas are golden and crispy.

Combine lemon juice, olive oil, honey, and a pinch of salt in a jar. Shake until well blended.

In a large bowl, combine cooked quinoa, roasted vegetables, and chickpeas. Add dill and parsley, drizzle with half of the dressing, and toss gently.

Spoon the salad into bowls and drizzle with remaining dressing. Serve warm.