Preheat your oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat them dry with a towel.

Toss the dried chickpeas with olive oil, cumin, paprika, salt, and pepper to taste.

Spread the seasoned chickpeas on a baking sheet and roast for 20–25 minutes, shaking halfway through.

Cook quinoa or rice according to package instructions, usually about 15 minutes, and chop fresh vegetables.

Whisk together olive oil, lime juice, honey or maple syrup, salt, and pepper in a small bowl to make the dressing.

Assemble the bowl with quinoa or rice, roasted chickpeas, avocado, and fresh vegetables on top.

Drizzle with the zesty lime dressing and add any preferred toppings before serving.