In a small bowl, whisk together all dressing ingredients and set aside.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone baking mat for easy clean up.
On baking sheet, spread the chopped bell pepper, onion and drained chickpeas and drizzle with 2 tablespoon of olive oil and season with salt and pepper.
Bake bell pepper, onion and chickpeas for 15-20 minutes until chickpeas are slightly browned and veggies are soft. Remove from oven and let cool.
In a large bowl combine cooked quinoa, veggies, chickpeas, feta and dill. Drizzle with dressing a toss to combine!