Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced red and yellow bell peppers, zucchini, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer.
Step 2: Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. Remove from oven and let cool slightly.
Step 3: While vegetables roast, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 4: Prepare the lemon-herb dressing. In a small bowl, whisk together the remaining 6 tablespoons of extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
Step 5: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, rinsed chickpeas, and halved Kalamata olives. Add the chopped fresh parsley, mint, and dill.
Step 6: Pour the lemon-herb dressing over the salad ingredients. Toss gently to combine, ensuring all ingredients are evenly coated. Taste and adjust seasonings as needed.
Step 7: Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld. If desired, garnish with crumbled feta cheese before serving. This dish is excellent served chilled or at room temperature.