Roast chickpeas at 425F for 15 minutes. Change oven setting to broil, and cook for about 3 minutes more, or until golden brown and crispy. Meanwhile, cook the quinoa.
Make the 3-Ingredient Creamy Hummus Dressing: hummus, lemon juice, red wine vinegar, water to thin. Mix with salad ingredients until fully incorporated.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Make extra roasted chickpeas to add to lunches & dinners throughout the week. Good for up to 5 days.