Prepare the chicken for a quick refresh: slice the 400 g cooked chicken breast into 1/2-inch strips or bite-sized pieces. Pat dry with a paper towel—dry surface = better sear. The goal is to reheat and add Maillard browning for flavor, not to cook it through.

Warm a large nonstick or cast-iron skillet over medium-high heat and add 1/2 tablespoon of the extra-virgin olive oil (about 7 ml). When the oil is shimmering, add the chicken in a single layer and sear for 1–2 minutes per side just to pick up color and char. Why: Searing adds savory caramelized notes and a pleasant texture; short time prevents drying already-cooked breast.

Remove the seared chicken to a plate and tent with foil to keep warm. The resting time allows juices to redistribute and keeps the meat tender while you finish the rest of the salad.

Warm the quinoa and chickpeas: in the same skillet (wipe out any bits if the pan is very dark), add the remaining 1 1/2 tablespoons (about 18 ml) of olive oil and lower heat to medium. Add the minced garlic and cook for 20–30 seconds until fragrant—this blooms the garlic's aromatics but avoids bitterness. Add the 3 cups cooked quinoa and 1 cup cooked chickpeas and stir for 2–3 minutes until heated through. Why: Warming the grains and beans lightly in oil intensifies their aroma and allows them to absorb the dressing better; using the same pan captures fond from the chicken for extra flavor.

Add the 400 g chopped roasted vegetables to the skillet and gently toss to combine and warm for 1–2 minutes. You want them hot but not falling apart. Why: Brief warming brings the vegetables to the same temperature as the quinoa and chickpeas and releases their oils and sugars to marry with the dressing.

Make the dressing directly in a small bowl: combine 2 tablespoons fresh lemon juice, a pinch of the kosher salt (reserve most for final seasoning), 1/4 teaspoon of the freshly ground black pepper, and whisk in any remaining olive oil in the bottle if you prefer a slightly looser dressing. Taste and adjust—tang and brightness should be prominent because feta and quinoa will mellow it. Why: Emulsifying lemon and oil with garlic-flavored pan fond ensures coating and flavor penetration into grains.

Return the warm quinoa-chickpea-vegetable mixture to low heat, add the dressing and chopped parsley, and toss gently until everything is glossy and evenly coated—about 30–45 seconds. Why: Tossing while warm helps the dressing to coat each grain and bean so every bite has balanced flavor.

Assemble the salad: transfer the dressed warm quinoa mixture to a shallow serving bowl or platter. Nestle the seared chicken pieces on top or mix them through if you prefer. Scatter 80 g crumbled feta over the salad and finish with a final dusting of the remaining salt and pepper to taste—season conservatively, tasting as you go.

Finish and rest: let the salad rest for 5 minutes at room temperature to let flavors marry. Serve warm; the contrast of warm grains and vegetables against the tangy, cool pockets of feta makes the dish feel restaurant-level.

Optional finishing flourish: drizzle a little extra olive oil or a squeeze more lemon over the top and sprinkle extra parsley for color. Why: A final acid or fat lift brightens the whole dish and adds visual appeal.