Preheat the oven to 220°C and line a baking sheet with parchment paper if desired.

In a medium bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 0.25 teaspoon salt, black pepper, cumin, and smoked paprika until evenly coated.

Spread the seasoned sweet potatoes in a single layer on the baking sheet and roast for 20–25 minutes, turning once halfway, until tender and lightly browned.

While the sweet potatoes roast, rinse the quinoa under cold water using a fine mesh strainer.

Add the rinsed quinoa and water to a medium saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.

Remove the saucepan from heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork and cool slightly.

In a large mixing bowl, combine the chickpeas, red onion, red bell pepper, cucumber, parsley, and cilantro.

Add the warm quinoa to the vegetable mixture and gently toss to combine.

In a small bowl, whisk together lemon juice, apple cider vinegar, remaining 1 tablespoon olive oil, Dijon mustard, maple syrup or honey, minced garlic, and remaining 0.25 teaspoon salt and 0.25 teaspoon black pepper.

Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

Fold in the roasted sweet potatoes carefully to avoid breaking them up too much.

Add feta cheese and toasted pumpkin seeds, then gently toss once more.

Let the salad rest for 10 minutes to allow the flavors to meld before tasting and adjusting seasoning if needed.

Serve the salad slightly warm or at room temperature.