Rinse 1 cup of quinoa under cold water, combine with 2 cups of water or broth in a medium saucepan, bring to a boil, reduce heat and cover, simmer for 15 minutes, then let sit covered for 5 minutes.

Preheat oven to 425°F (220°C). Drain and rinse 1 can of chickpeas, pat dry. Toss with 2 tablespoons olive oil, 1 tsp smoked paprika, 1 tsp cumin, salt, and cayenne. Spread on baking sheet and roast for 20-30 minutes.

Assemble the bowl starting with quinoa, top with smoky chickpeas, Persian cucumbers, cherry tomatoes, and avocado. Add avocado just before serving.

Finish with pickled red onions, fresh herbs, Aleppo pepper, and garlic yogurt sauce on top before serving.