Rinse quinoa under cold water for about 1–2 minutes. In a medium saucepan, combine rinsed quinoa with vegetable broth or water. Bring to a boil, then reduce to simmer, cover, and cook for 15–20 minutes until fluffy.

Finely chop fresh parsley, mint, and dill. Set aside with sliced green onions.

In a medium bowl, combine olive oil, lemon juice and zest, minced garlic, red pepper flakes (if using), salt, and pepper. Whisk until well blended.

Once quinoa is done, fluff with a fork and cool slightly. In a large mixing bowl, combine quinoa, chickpeas, herbs, and dressing. Mix well.

Gently toss the mixture to ensure even coating, being careful not to mash the chickpeas.

Let the dish rest for at least 10 minutes before serving to enhance flavor.

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.