Wash and chop fresh vegetables, rinse and drain chickpeas, gather other ingredients.

In a medium saucepan, boil 1 cup of water, add 0.5 cup quinoa, simmer for 15 minutes.

Combine drained chickpeas, chopped vegetables, and greens in a large bowl, drizzle with olive oil and lemon juice, add spices, and toss.

Add cooled quinoa to vegetable mixture, mix well, and divide into serving bowls.

Crumble feta on top and sprinkle with fresh herbs, optionally adding crushed red pepper.

For meal prep, transfer prepared bowls to airtight containers, store toppings separately.