Rinse and cook the quinoa: Rinse 1 cup of quinoa under cold water for 30 seconds to remove bitterness. Combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork.

Optional crispy chickpeas: For extra texture, pat chickpeas dry. Toss with 1 teaspoon olive oil, 1/2 teaspoon oregano, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 15–20 minutes until lightly crisp, shaking once. Or keep them as-is for a quick toss-in.

Prep the veggies: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop roasted red peppers. Tear or chop the spinach or arugula into bite-size pieces. Slice olives.

Make the dressing: In a small jar or bowl, whisk 1/4 cup olive oil, zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 1–2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon salt, and several grinds of black pepper. Taste and adjust lemon, salt, and oregano.

Toss the base: In a large bowl, combine warm quinoa, chickpeas (crispy or not), and about half the dressing. The warm grains will soak up flavor.

Add the fresh elements: Fold in tomatoes, cucumber, onion, olives, roasted red peppers, and greens. Add more dressing as needed so everything is lightly coated.

Finish and serve: Sprinkle with crumbled feta and chopped parsley or mint. Add a final squeeze of lemon and a pinch of black pepper. Serve warm, room temp, or chilled.

Optional garnishes: Add avocado slices, toasted nuts, or a drizzle of tahini for extra creaminess.