Rinse quinoa under cold water in a fine mesh strainer. In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to simmer, cover, and cook for about 15 minutes until fluffy.

Finely chop parsley, mint, and dill. Slice green onions, setting aside in a bowl.

Whisk together olive oil, lemon juice, lemon zest, minced garlic, red pepper flakes, sea salt, and black pepper in a small mixing bowl.

Transfer cooked quinoa to a large bowl. Add drained chickpeas, chopped herbs, and dressing. Toss until mixed.

Ensure all ingredients are coated with dressing, allowing flavors to meld.

Let the salad rest for 10-15 minutes at room temperature for deeper flavor.

Give a final toss before serving. Enjoy as a main dish, side, or potluck favorite!