Prep the base: If using quinoa or brown rice, cook it ahead of time and let it cool. Rinse your greens and pat dry so the dressing clings well.

Season the chickpeas: Pat rinsed chickpeas dry with a clean towel. Toss with 1 tablespoon olive oil, cumin, smoked paprika, a pinch of oregano, salt, and pepper.

Crisp the chickpeas (optional but great): Roast at 400°F (200°C) for 20–25 minutes, shaking once, until golden and slightly crunchy. Or sauté in a skillet over medium heat for 10–12 minutes, stirring often.

Make the dressing: Whisk 2 tablespoons olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Add lemon zest and red pepper flakes if you like a kick.

Chop the veg: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives. Chop parsley and mint.

Toss the salad components: In a large bowl, combine tomatoes, cucumber, onion, olives, half the herbs, and half the dressing. Let it sit for 5 minutes to lightly marinate.

Assemble the bowls: Add greens to each bowl. Spoon in quinoa or rice if using. Top with seasoned chickpeas and the marinated veggie mix.

Add creamy elements: Dollop hummus on each bowl. Sprinkle with feta if using. Add avocado slices for extra creaminess and healthy fats.

Finish and serve: Drizzle remaining dressing over the bowls. Top with the rest of the herbs. Taste and adjust salt, pepper, or lemon as needed.