Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Prepare the chickpeas: Heat 1 tbsp olive oil in a pan over medium heat. Add chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes until slightly crispy. Set aside.

Make the dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper.

Assemble the bowl: Divide the cooked quinoa between two bowls. Top with chickpeas, cucumber, red bell pepper, avocado, baby spinach, and red onion.

Drizzle the dressing over the bowls and toss lightly to combine.

Garnish with feta cheese (if using) and fresh parsley. Serve immediately.