Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare your vegetables. Chop the zucchini and bell peppers into 1-inch pieces. Halve the cherry tomatoes. Drain and rinse the canned chickpeas thoroughly. In a large bowl, combine the chopped vegetables and chickpeas. Drizzle with 2 tablespoons of olive oil, sprinkle with ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well to ensure everything is evenly coated. Evenly distribute the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Crowding the pan will steam the vegetables instead of roasting them, so use two sheets if necessary.
Step 3: Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through. The exact time will depend on your oven and the size of your vegetable pieces.
Step 4: Cook the quinoa. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 5: Prepare the lemon-herb dressing. In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of extra virgin olive oil, 1 clove of minced garlic, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of chopped fresh mint. Season with salt and pepper to taste. Adjust the seasonings as needed; you want a bright, zesty flavor that complements the roasted vegetables.
Step 6: Assemble the salad. In a large serving bowl, combine the fluffy cooked quinoa, the roasted vegetables, and chickpeas. Pour the lemon-herb dressing over the mixture. Toss gently to combine everything, ensuring the dressing coats all ingredients. Serve warm or at room temperature. Enjoy!