Preheat the oven: Set it to 425°F (220°C). Line two sheet pans with parchment for easier cleanup.

Prep the veggies: Toss sweet potatoes, bell peppers, red onion, zucchini, and cherry tomatoes with 2–3 tablespoons olive oil, salt, and pepper. Spread them out so they’re in a single layer and not crowded.

Roast until caramelized: Roast for 20–30 minutes, flipping once. You’re looking for tender centers and golden, crisp edges. Add chickpeas to the pans for the final 10 minutes to warm and lightly toast them.

Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness. Drain well.

Cook the quinoa: In a saucepan, bring 2 cups water or broth to a boil. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let it steam, covered, for 5 minutes. Fluff with a fork and let it cool slightly.

Make the dressing: Whisk together 1 tablespoon olive oil, lemon zest and juice, Dijon, garlic, honey or maple (if using), salt, pepper, and red pepper flakes. Taste and adjust—add more lemon for brightness or a touch more oil for body.

Combine: In a large bowl, add the warm quinoa, roasted vegetables, and chickpeas. Pour over the dressing and toss gently so everything gets coated.

Add herbs and extras: Fold in chopped herbs, crumbled feta (if using), and toasted nuts or seeds. Taste and season again with salt, pepper, or lemon.

Serve warm or chilled: It’s great slightly warm right away, or let it cool and refrigerate for later. The flavors deepen as it sits.