Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

Rinse and drain the chickpeas, then pat them dry with paper towels to help them crisp while roasting.

In a large mixing bowl, combine chickpeas, cherry tomatoes, sliced red bell pepper, zucchini, and red onion.

Add minced garlic, olive oil, smoked paprika, cumin, oregano, salt, and pepper to the bowl. Toss gently until everything is evenly coated.

Spread the chickpea-vegetable mixture in a single layer on the prepared sheet pan. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the vegetables are tender and chickpeas are slightly crisp.

While the tray bakes, rinse the quinoa under cold water. Combine the quinoa and vegetable broth (or water) in a saucepan; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.

In a small bowl, whisk together the lemon zest, lemon juice, a tablespoon of olive oil, and a pinch of salt and pepper to make a quick dressing.

Transfer quinoa to a serving bowl or platter. Top with the roasted chickpea and vegetable mixture.

Drizzle the lemon dressing over the assembled dish, sprinkle with chopped parsley, and finish with crumbled feta and red pepper flakes if using.

Serve warm, with extra lemon wedges on the side.