Roasted Chickpea Quinoa Buddha Bowl

Ingredients
1 teaspoon sea salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 cup chickpeas (drained, rinsed and dried, skin removed)
1 teaspoon olive oil olive
2 cups mixed greens or chopped romaine lettuce
1 cup tricolor (or any other color) quinoa, cooked
2 medium cucumbers (peeled, seeded, and cut into small cubes)
1 medium yellow bell pepper, cut into small cubes
1 cup tomatoes grapes, cut in half
¼ cup pitted kalamata olives
4 tablespoons prepared hummus
pinch of smoked paprika

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