For the Base:

1. 1. Rinse quinoa under cold water. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until fluffy.

For the Toppings:

1. 2. Preheat oven to 400°F (200°C). Pat chickpeas dry with paper towels. Toss in olive oil, salt, pepper, and spices (like cumin). Spread on a baking sheet and roast for about 20-25 minutes until crispy.
2. 3. While quinoa cooks and chickpeas roast, slice cherry tomatoes in half and dice avocado into bite-sized pieces.

For the Dressing:

1. 4. In a small bowl, mix olive oil, lemon juice, and honey until combined.
2. 5. Assemble your bowl: In a large bowl or serving dishes, layer quinoa as your base. Add roasted chickpeas followed by fresh spinach leaves. Top with diced avocado and cherry tomatoes.
3. 6. Drizzle dressing generously over assembled ingredients, mix gently, and serve warm or chilled.