Take a can of chickpeas, drain, rinse and rub dry and try to remove as many skins as you dry.
Toss with olive oil, garlic powder, dried basil, salt, and pepper. Roast in an oven at 400F for 30 minutes, stirring and turning then pan occasionally, until golden and crunchy. Remove from the oven and cool slightly.
Prep and chop all your vegetables.
Combine quinoa and water in a pan on medium high heat and bring to a bowl. Once water is to a bowl bring heat to low and let cook on low for 20 minutes, fluff with a fork.
Lay greens in the bottom of a bowl, arrange tomatoes, cucumbers, feta, olives, chickpeas, and quinoa. Top with hummus and lime juice. Serve and enjoy!