Make the herby crispy quinoa. Preheat the oven to 400°F (205°C). Cook ½ cup dry quinoa according to package directions. Transfer to a medium bowl and add the olive oil, Italian seasoning, garlic powder, and salt. Toss to coat the quinoa evenly. Spread on a parchment-lined baking sheet and bake for 20-25 minutes, stirring halfway through, until golden and crispy. Watch the outsides as they tend to cook faster. Let the quinoa cool slightly to crisp further.

To make the dressing, add all ingredients to a jar with a tight-fitting lid or to a small bowl. Shake or whisk until fully emulsified. You may also blend it. Taste and adjust seasoning or sweetness as needed.

In a large bowl, combine the chopped romaine, chopped cherry tomatoes, diced red onion, chopped cucumber, sliced Castelvetrano olives, sliced vegan pepperoni, vegan bacon bits, vegan parmesan, chickpeas, and chopped banana peppers if using. Pour the Italian vinaigrette over the salad and toss well to coat all ingredients evenly. You may also serve the dressing on the side. Sprinkle the herby crispy quinoa over the salad just before serving. Gently toss or serve the salad into bowls and garnish the crispy quinoa on top for extra crunch (this also allows for the quinoa to stay crispy for leftovers another day!).