In a medium saucepan, bring the water and quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until the water is absorbed. Spread the quinoa on a large baking sheet to cool.
Meanwhile, for the dressing, remove 2 teaspoons of zest and squeeze ¼ cup of juice from the lemon. In a small bowl, whisk together the lemon zest and juice, cheese, oil, salt and oregano until combined.
In a large bowl, combine the lettuce, chickpeas, sweet peppers, cucumber, roasted peppers, olives and red onion. Add half the dressing; toss to coat.
Return the quinoa to the saucepan and drizzle with the remaining dressing; toss to coat. Combine the quinoa with the romaine mixture and top with crushed pita chips. Drizzle with additional oil, if desired.
