Preheat the oven to 450°F and line a large baking sheet with parchment paper. Alternatively, line two medium trays with parchment paper.

Rinse the quinoa under cold water. In a medium pot, combine 3/4 cup quinoa with 1 1/2 cups water and a large pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover partially, and simmer for 10-12 minutes or until all the water is absorbed.

Once the water is absorbed, turn off the heat, cover the pot fully with the lid, and let the quinoa sit for 10 minutes to steam. Fluff with a fork before using.

While the quinoa cooks, place the red peppers, red onion, and chickpeas on the prepared baking sheet. Drizzle generously with olive oil and sprinkle with kosher salt. Toss to coat evenly.

Roast in the preheated oven for 25-30 minutes, or until the peppers and onions are slightly charred and the chickpeas are golden brown and crispy. If needed, remove the peppers before the chickpeas are done to prevent overcooking.

In a large jar, combine 1/4 cup olive oil, 1/4 cup lemon juice, 1-2 tablespoons honey (to taste), 1/4 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic granules or minced garlic, and 1/4 teaspoon cumin. Whisk well until fully combined. Adjust the salt and honey to taste.

In a large serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, dill, and parsley. Pour over half of the dressing and toss to combine. Taste and add more dressing and salt as needed.

Serve immediately while the salad is still warm. Optionally, sprinkle with feta cheese if not vegan.