Cook the quinoa: In a 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 the chickpeas, cumin, paprika, salt, and pepper. Sauté for 5-7 minutes until slightly crispy. Set aside.

Chop the vegetables: Dice the cucumber, red bell pepper, and red onion. Slice the avocado. Set aside.

Make the dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.

Assemble the bowl: Divide the cooked quinoa between two bowls. Top with sautéed chickpeas, diced vegetables, avocado slices, and baby spinach.

Drizzle with the lemon dressing, sprinkle with feta cheese (if using), and garnish with fresh parsley. Serve immediately.