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Preheat oven to 425ºF.
Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
Drain and rinse the canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes.
After 20 minutes, add kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes, stirring the veggies around at least once during the roasting process.
Once the veggies are tender, remove from the oven and combine them with the quinoa. Add chopped parsley and crumbled feta to the quinoa and vegetable mixture.
In a small bowl, whisk together lemon juice, vinegar, and maple syrup. Gently stir in oil, and add salt, pepper, and crushed red pepper flakes to taste.
Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
Store any leftovers in the fridge for 4-5 days. If the salad becomes dry, add an extra splash of lemon before serving.