In a medium saucepan, combine quinoa with water and salt. Bring to a boil, reduce to low, cover, and simmer for 10-12 minutes until water is absorbed. Let rest for 10 minutes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread red bell peppers, onion, and chickpeas. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes.

In a small jar or bowl, whisk together olive oil, lemon juice, honey (if using), dill, and salt to taste.

In a large mixing bowl, combine cooked quinoa, roasted veggies, chickpeas, and chopped herbs. Drizzle with dressing, toss gently, and adjust seasoning.

Serve the salad warm or at room temperature. Store leftovers in an airtight container.