In a medium pot, bring 2 cups vegetable broth to a boil. Add rinsed quinoa, cover, reduce heat to low, and simmer for 15 minutes until the grains are fluffy.

Remove from heat and let the quinoa rest, covered, for 5 minutes. Uncover, fluff gently with a fork, then transfer to a bowl to cool slightly.

In a small bowl, combine lemon juice, olive oil, minced garlic, and honey (or maple syrup). Season with salt and pepper and whisk until smooth and slightly thickened.

In a large mixing bowl, toss cherry tomatoes, cucumber, bell peppers, red onion, carrots, and chickpeas gently to blend colors and textures.

Spoon the cooled quinoa over the veggie mixture, folding gently so the grains coat the vegetables without crushing them.

Drizzle the zesty dressing evenly, toss lightly to distribute flavors, then sprinkle toasted pumpkin seeds on top and serve right away.