Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In bowl combine chickpeas, corn, red pepper, taco seasoning, lime juice and soy sauce. Toss until well combined. Add chickpeas to baking sheet and roast for 35 to 45 minutes, stirring often to prevent the vegetables from burning.
Combine lime juice and agave nectar in a small bowl. In a large bowl combine quinoa, tomatoes, jalapeno, cilantro and chickpea mixture. Toss with lime juice and serve warm or at room temperature.