Preheat the oven to 425 degrees. Spread the zucchini, eggplant, red bell pepper, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly and roast for 25 minutes until the vegetables soften and start to brown.

While the vegetables roast, rinse the quinoa under cold water. Place it in a saucepan with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water absorbs. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large bowl, combine the cooked quinoa with the roasted vegetables and chickpeas. Add the remaining 2 tablespoons olive oil and the lemon juice. Stir gently to mix.

Fold in the feta cheese, parsley, and kalamata olives just before serving.