Rinse the quinoa under cold water. Cook quinoa according to package instructions, then let it cool slightly.

In a bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 15 minutes until crispy.

Prepare the vegetables: Dice the cucumber and red bell pepper. Slice the avocado and roughly chop the baby spinach.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.

Assemble the bowl: Start with a base of quinoa, then add roasted chickpeas, cucumber, bell pepper, avocado, and baby spinach.

Drizzle the dressing over the bowl. Garnish with feta cheese (if using) and fresh parsley. Serve immediately.