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Preheat oven to 425F.
Rinse and drain chickpeas, toss in olive oil and seasoning of choice, roast for 15-20min or until crispy.
Cook quinoa according to the directions on the packet.
To assemble the salad jars, add 1 ½ tbsp olive oil, 2 tbsp lemon juice, salt and pepper, 1 cup cucumbers, ¾ cup tomatoes, ½ cup red onions, 1 cup roasted chickpeas, 1 ⅓ cups quinoa, 3 tbsp hemp seeds (optional), and ⅓ cup lettuce of choice to each jar.
Cover and refrigerate up to 5 days.
Add hummus on top when ready to eat.