Preheat oven to 170°C. Line a baking tray with baking paper.
Arrange chickpeas on the tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy.
Rinse 1/2 cup of quinoa in cold water. In a saucepan add 1/2 cup of washed quinoa to 1 cup of water. Bring to a boil, stir once, cover, reduce heat and simmer for 15 minutes. Keeping the lid on remove from heat and allow to sit, covered for another 10 minutes. Remove the lid and fluff with fork. Set aside until completely cooled.
In a large salad bowl combine roasted chickpeas, quinoa, carrots, beans, parsley, balsamic vinegar and oil, toss to combine, divide between serving bowls and enjoy.