Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or foil.

In a saucepan, combine the quinoa and water or vegetable broth.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.

Remove from heat and let it cool slightly.

While the quinoa is cooking, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

Spread them out in a single layer on the prepared baking sheet.

Roast the vegetables and chickpeas in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.

In a small bowl, whisk together the ingredients for the dressing: olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper.

In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.

Pour the dressing over the salad and toss gently to coat everything evenly.

Taste and adjust seasoning if needed.

You can sprinkle chopped fresh herbs on top for extra flavor.

Divide the quinoa salad into individual serving bowls or containers to meal prep!

Enjoy warm or chilled!