Boost your plant-based nutrition with this hearty, refreshing salad.
In a bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and pepper.
Spread them evenly on a parchment-lined baking sheet and roast for about 20 minutes or until golden and slightly crispy.
In each serving bowl, layer cooked quinoa, the roasted chickpeas, sliced cucumber, halved cherry tomatoes, diced avocado, and baby spinach.