Rinse 1 cup of quinoa in a fine mesh strainer under cool running water. Transfer to a medium saucepan, add 2 cups of water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool.

Preheat oven to 400°F (200°C). Drain and rinse 1 can of chickpeas, then dry thoroughly with paper towels. Toss with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25 minutes, shaking halfway through.

Whisk together ½ cup of sour cream, the juice and zest of ½ lemon, 1 teaspoon of honey, 1 teaspoon of mustard, with a pinch of salt and pepper until creamy and well combined.

Dice 1 red bell pepper, slice 2 scallions, and chop the kale into bite-sized pieces.

Cut a pomegranate in half and tap the skin with a wooden spoon to release the seeds.

In a large bowl, combine the cooled quinoa, roasted chickpeas, chopped kale, diced red pepper, sliced scallions, and pomegranate seeds. Crumble in ½ cup of feta and drizzle with dressing, then toss gently.