Cook the quinoa: Rinse 1 cup quinoa under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat, keep covered 5 minutes, then fluff and let cool to room temp.

Toast the pumpkin seeds: In a dry skillet over medium heat, toast pepitas for 3–4 minutes until they pop and smell nutty. Set aside to cool.

Prep the veggies: Dice cucumber and bell pepper. Halve cherry tomatoes. Mince red onion (or slice scallions). Chop parsley and mint. If using, chop spinach and dice avocado.

Make the dressing: In a small jar, combine 1/4 cup olive oil, zest and juice of 1 lemon, 1–2 teaspoons honey or maple syrup, 1 teaspoon Dijon, 1/4–1/2 teaspoon salt, black pepper, and a pinch of cumin. Shake until emulsified.

Combine the base: In a large bowl, add cooled quinoa, chickpeas, cucumber, bell pepper, tomatoes, onion, herbs, and spinach if using.

Dress it up: Pour about two-thirds of the dressing over the salad and toss gently. Taste and add more dressing, salt, or pepper as needed.

Add toppings: Fold in pumpkin seeds and crumbled feta. If using avocado, add it last and gently toss.

Rest and serve: Let the salad sit 10–15 minutes so flavors meld. Serve chilled or at room temperature.