Rinse the quinoa under cold water to remove its natural bitterness, then combine with 2 cups vegetable broth in a pot; bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until tender.

While the quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat, toss in the chickpeas with salt and pepper, and cook for 5-7 minutes until lightly browned and crispy.

Dice the cucumber, halve the cherry tomatoes, and chop the bell pepper into bite-sized pieces.

Slice the avocado carefully and remove the pit.

Combine 1 tablespoon olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and whisk to create the dressing.

In a large mixing bowl, layer the cooked quinoa, roasted chickpeas, diced vegetables, and sliced avocado.

Sprinkle the crumbled feta cheese evenly over the top.

Drizzle the dressing over the bowl and gently toss to combine all ingredients.