Preheat the oven to 400°F (200°C).
Spread the chickpeas on a baking sheet and drizzle with olive oil, cumin, salt, and pepper.
Roast chickpeas for 20 minutes or until crispy.
Meanwhile, cook quinoa according to package instructions.
In a large bowl, combine cooked quinoa and roasted chickpeas.
Add diced bell peppers and avocado to the quinoa mixture.
Mix in halved cherry tomatoes and chopped cilantro.
Drizzle with lime juice and toss gently to combine.
Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with additional cilantro if desired.