2 15-ounce cans chickpeas, drained, rinsed, and set aside
1 tablespoon olive oil
salt and pepper, to taste
1 teaspoon dried Italian seasoning
Preheat oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and dried Italian seasoning. Arrange in a single layer on a baking sheet and cook in preheated oven for 15 minutes.
Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of chicken. Grill over medium heat 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing.
Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.
Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.