Rinse quinoa and place it in a small saucepan with ⅔ cup water and a pinch of salt. Cook over medium heat uncovered until most water is soaked up, about 15 minutes.
Remove from heat, cover with a lid, and let the quinoa stand for 5 minutes before fluffing with a fork.
Thoroughly dry the chickpeas using a kitchen towel, then toss them with olive oil, smoked paprika, cumin, garlic powder, and salt.
Air fry the seasoned chickpeas at 400°F (200°C) for 10 to 12 minutes, shaking halfway through. Alternatively, roast in the oven at 425°F (220°C) for 18 to 20 minutes, stirring once halfway.
After cooking, switch off the air fryer or oven and let chickpeas rest inside for 5 minutes to crisp up.
Dice the cucumber, tomatoes, and finely chop the red onion. Combine in a bowl with olive oil, red wine vinegar or lemon juice, oregano or mint, and season with salt and pepper.
If desired, prepare hummus at home or use store-bought hummus, such as red pepper hummus.
Arrange the bowl by portioning quinoa, chickpeas, hummus, salad, feta cheese, and olives in separate sections.
Drizzle with a little olive oil and enjoy your fresh and wholesome Mediterranean Meal Prep Bowl.
