Preheat the oven to 400 degrees. Toss the chickpeas with the olive oil, lemon juice, herbs, salt and pepper and place in a single layer on a rimmed baking sheet. Bake for 20-30 minutes, or until the chickpeas are golden brown and crispy. Set aside.
Prepare the tzatziki:
Place the yogurt, cucumber, lemon juice, dill, garlic, and salt and pepper to taste in a medium bowl and stir to combine. Set aside.
Prepare the salad:
Place the quinoa, cherry tomatoes, cucumber, feta cheese, red onion, olive oil, lemon juice, and salt and pepper to taste in a large bowl and toss gently until combined. Add more olive oil if necessary and adjust the seasoning.
Serve the salad topped with the roasted chickpeas and a drizzle of tzatziki, and enjoy!
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