Instructions

• Preheat the oven to 450°F and line a large baking sheet with parchment paper. Or, line two medium trays with parchment paper.
• Make the quinoa. My method for fluffy is a 1:2 ratio of quinoa to water. So for ¾ cup of quinoa, use 1 ½ cups water, along with a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. Turn the heat off, fully cover the pot with the lid, and let it sit for 10 minutes.
• Roast the veggies and chickpeas. While the quinoa cooks, add the peppers, onion, and chickpeas to the prepared sheet pan(s). Drizzle generously with olive oil and salt and toss to combine. Roast for 25-30 minutes or until the peppers and onion are slightly charred, and the chickpeas are golden brown and crispy.
• Prepare the dressing and herbs. While the quinoa and veggies roast, add all the dressing ingredients into a large jar and whisk well. Adjust salt and honey as needed.
• Assemble the salad. Add the quinoa into a large serving bowl, followed by the roasted veggies, chickpeas, dill, and parsley. Pour over half the dressing and toss to combine. Taste and add more dressing and salt as needed. Serve immediately while the salad is still warm!