Ingredients 

For the roasted chickpeas:

• 1 teaspoon olive oil
• 1 can chickpeas drained, rinsed, and dried, skins discarded
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper

For the quinoa:

• ½ cup uncooked quinoa rinsed
• 1 cup water

For the bowl:

• 2 cups lettuce torn or chopped into bite-sized pieces
• 1 cup grape tomatoes halved
• 2 cucumbers peeled, halved lengthwise and chopped
• 1 yellow bell pepper stemmed, seeded, and chopped
• 1/2 cup pitted Kalamata olives
• 1/2 cup hummus 

To roast the chickpeas:

1. Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.

2. In a small bowl, combine chickpeas with olive oil, basil, garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread in a single layer on the prepared baking sheet.

3. Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.

To make the bowl:

1. Meanwhile, combine quinoa and water in a small microwave-safe bowl. Cover; microwave for 4 minutes on high. Remove from microwave, stir, and heat again for 2 minutes longer. Stir and let stand 1 minute in the microwave.

2. Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections around the bowl. Spoon the hummus in the middle of the bowl and serve.