Rinse quinoa under cold water until the water runs clear to remove bitterness. In a saucepan, combine with water and a pinch of salt. Bring to a boil, reduce to a simmer, covering for 10-12 minutes.

Preheat your oven to 425°F (220°C). Spread chickpeas, roasted red peppers, and sliced onions on a baking tray. Drizzle with olive oil, sprinkle with salt, and roast for 25-30 minutes until golden and crispy.

Combine lemon juice, olive oil, salt, and honey in a jar. Seal and shake until blended into a smooth dressing.

In a mixing bowl, combine cooked quinoa, crispy chickpeas, roasted red peppers, and onions. Toss gently and drizzle with dressing. Taste and adjust if needed.

Transfer salad to a serving dish. Crumble feta cheese on top, garnish with dill and parsley, and serve warm.