• 1 cup cooked quinoa (or brown rice as a budget-friendly substitute)
• 1 cup cooked chickpeas, drained and rinsed (canned works perfectly)
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped (optional but adds great flavor)
• 2 cups fresh spinach or kale, chopped
• 2 tablespoons extra virgin olive oil (avocado oil can be used if preferred)
• 1 tablespoon lemon juice (freshly squeezed is best)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly cracked black pepper, to taste
• 2 tablespoons crumbled feta cheese (optional, adds richness)
• Fresh parsley or cilantro, chopped, for garnish
• 1 small avocado, sliced (for healthy fats and creaminess)

Substitutions and tips: If you don’t have quinoa, brown rice or even bulgur are wonderful alternatives. Chickpeas can be swapped with black beans or lentils, depending on what you have on hand. For a dairy-free version, simply skip the feta or replace it with a sprinkle of toasted nuts or seeds for crunch.