Bring 2.5 cups of water to a boil in a medium pot, then add the quinoa and return to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. While the quinoa cooks, peel and dice the sweet potatoes into 1/2-inch cubes, cut the broccoli into 1-inch florets, rinse and thoroughly pat the chickpeas dry (this is crucial for crispness), roughly chop the kale into bite-sized pieces, mince the parsley, and juice the lemon. Once the quinoa is done, transfer it to a large bowl and let it cool slightly.

Preheat your oven to 425°F. On a large baking sheet, toss the diced sweet potatoes and broccoli florets with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them in a single layer and roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli edges are lightly charred.

On a separate baking sheet, toss the dried chickpeas and chopped kale with 2 tablespoons of olive oil, salt, pepper, and garlic powder. Add the sheet to the oven alongside the roasting vegetables and roast for 15 minutes, stirring once halfway through, until the chickpeas are golden and crispy and the kale is slightly crispy around the edges.

In a small bowl, whisk together the lemon juice, apple cider vinegar, maple syrup, 3 tablespoons of olive oil, a pinch of salt, pepper, and a small pinch of crushed red pepper. Taste and adjust seasonings as needed—the dressing should be bright and balanced with a slight sweetness to complement the roasted vegetables.

Remove the roasted vegetables from the oven and let them cool for 2-3 minutes. Add the roasted broccoli, sweet potatoes, chickpeas, and kale from Steps 2 and 3 to the cooled quinoa in the large bowl. Pour the vinaigrette over the salad and toss gently until everything is evenly coated. Fold in the minced parsley and crumbled feta cheese, tasting and adjusting salt and pepper one final time before serving.