1. 30 ounces chickpeas 2 (15-ounce) cans, drained, and rinsed (or 3 cups cooked)
2. Dash of paprika (optional)
3. Dash of garlic powder (optional)
4. ¼ cup plus ½ tablespoon extra-virgin olive oil plus more for drizzling
5. 1 cup dry quinoa or 4 cups cooked
6. 5 medium Roma tomatoes diced (about 8 ounces)
7. Salt to taste
8. ¼ cup plus 3 tablespoons lemon juice (about 3 medium lemons)
9. 1 long English cucumber diced (about 3 cups)
10. 1 ½ cups diced red onion (about 1 medium)
11. ½ cup plus 1 tablespoon hemp seeds or hearts (optional)
12. 1 cup chopped fresh cilantro

1. Roast the chickpeas (optional): Preheat the oven to 425ºF. Rub the chickpeas between layers of a kitchen or paper towel to dry. Transfer them to a large bowl. Add a generous dash of paprika, garlic powder, and salt, plus a drizzle of olive oil. Toss until evenly coated. Place them on a large rimmed
2. baking sheet in a single layer. Roast for 15 minutes. Change the oven setting to broil and cook for about 3 minutes more, or until crispy
3. Cook the quinoa according to the directions on the packet. Set aside for 5 minutes. Fluff with a fork. Transfer to a large rimmed dish to cool
4. Drain tomatoes (optional): Meanwhile, transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated. Set aside to drain. Toss the tomatoes to remove excess liquid.
5. Make jars (optional): Place 3 (32-ounce) Mason jars in a row. To each jar, add 1 ½ tablespoons olive oil, salt and pepper to taste, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1 ⅓ cups quinoa, 3 tablespoons hemp seeds (if using), and ⅓ cup cilantro. Cover and refrigerate up to 5 days.