Rinse quinoa under cold water until water runs clear.
Char scallions over a gas flame or broiler, turning until blackened, 1-2 minutes. Cut into 1-inch pieces, reserving green tops.
In a bowl, whisk together 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Add quinoa and toss to coat. Spread on a baking sheet and roast at 375°F (190°C) for 12-15 minutes, until quinoa is toasted.
In a large mixing bowl, combine roasted quinoa, chickpeas, charred scallions (excluding reserved tops), and red onion (drained). Toss to combine.
Prepare dressing by whisking remaining ⅓ cup olive oil, lemon juice, Dijon, ¼ tsp salt, and remaining black pepper. Pour over salad and mix until evenly coated.
Toast almonds in a dry skillet over medium heat, stirring constantly, 3-5 minutes until golden. Add to the salad.
Garnish with chopped parsley and reserved scallion greens. Serve warm or chilled.