In a large pot, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.

Preheat the oven to 400°F (200°C). Spread drained chickpeas on a baking sheet and drizzle with olive oil, salt, and pepper.

Roast for 20 minutes, stirring halfway through, until crispy.

In a mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and olives.

Add the cooked quinoa and roasted chickpeas to the bowl.

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.

Pour the dressing over the quinoa and vegetable mixture and toss to combine.

Divide the mixture into meal prep containers and top with fresh spinach and crumbled feta cheese.

Store in the refrigerator for up to 5 days.