Preheat the oven to 220°C (425°F).

Rinse the quinoa if needed, then add it to a saucepan with water or vegetable broth. Bring to a boil, reduce the heat, cover, and let it simmer for about 15 minutes. Once cooked, fluff with a fork and transfer to a large bowl to cool.

Drain and rinse the chickpeas, then pat them dry using a clean towel or paper towel.

Place the broccoli and sweet potato on a baking tray. Drizzle with olive oil, season with salt and pepper, and mix well. Roast for about 20 minutes.

Remove the tray from the oven, add the kale and chickpeas, and mix again. Add a little more oil and seasoning if needed. Return to the oven and roast for another 15 minutes, stirring once during cooking.

Once the vegetables are tender, remove them from the oven and add them to the bowl with the quinoa. Add chopped parsley and crumbled feta cheese, then mix gently.

In a small bowl, combine lemon juice, apple cider vinegar, and maple syrup. Slowly add olive oil while mixing. Season with salt, pepper, and crushed red pepper flakes if desired.

Pour the dressing over the salad and toss until everything is well combined. Taste and adjust seasoning if needed.