Rinse quinoa under cold water, combine with water and salt in a saucepan, bring to boil, reduce heat, cover, and simmer for 10-12 minutes. Allow to sit covered for 10 minutes.

Preheat oven to 400°F. Toss roasted red peppers, onion, and chickpeas with olive oil and salt, then spread on a sheet pan and roast for 25-30 minutes.

In a jar, combine lemon juice, olive oil, honey, salt, and pepper. Secure the lid and shake vigorously.

In a mixing bowl, add cooked quinoa, roasted vegetables, and chickpeas. Add chopped fresh herbs, and pour half of the dressing, then fold to combine.

Serve warm or cool. Store in an airtight container for up to four days.