Mediterranean Quinoa Bowl

Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the lettuce

Toss the chickpeas with olive oil, garlic powder, paprika, onion powder, oregano, salt, and black pepper, spread on a lined baking sheet, and roast at 200°C (400°F) for 20 minutes until crispy

Rinse the quinoa, combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until absorbed, and fluff with a fork

Divide the lettuce among four bowls and arrange the cherry tomato, cucumber, bell pepper, red onion, and olives in separate sections

Top each bowl with quinoa, roasted chickpeas, a scoop of hummus, and crumbled feta before serving