1. Preheat your oven to 400 °F. Line a baking tray with parchment paper.

2. Place the chopped bell pepper, chopped zucchini, and drained chickpeas on your baking tray. Add 2 tablespoons of olive oil and 2 tablespoons of Greek herb mix. Mix well to ensure everything is coated evenly. Cook for 20-25 minutes.

3. While your veggies are roasting, prepare your raw veggies and toppings. In a large mixing bowl, combine 1⁄2 red onion, 1 cup of halved cherry tomatoes, 3 cups of cooked quinoa, 1⁄2 cup halved Kalamata olives, 1⁄2 cup chopped mint, and 1 cup of crumbled feta cheese. Set this aside in the fridge.

4. In a small mixing bowl, whisk together the dressing by combining 1⁄2 cup olive oil, 4 Tablespoons lemon juice,1 teaspoon salt, 2 teaspoons of honey, and 2 teaspoons balsamic vinegar.

5. Once your veggies are soft and roasted, remove them from the oven and let them cool down on a separate dish. To speed things up, you can place them in the fridge or freezer for 15 minutes.

6. Lastly, combine your salad base and cooled, roasted veggies. Mix well. Then, complete with your dressing, tossing thoroughly to ensure everything is well coated.