Heat oven to 425°F. In a food processor, pulse feta, garlic, jalapeño, and ¼ teaspoon salt until mostly smooth.
Add spinach and scallions and pulse a few more times to chop. Add quinoa and chickpeas and pulse to chop and combine.
Coat a rimmed baking sheet with oil. Scoop chickpea mixture in 2-tablespoon balls, transfer to baking sheet, and flatten slightly. Roast until bottoms are golden brown, 8 to 9 minutes. Flip and roast until golden brown, 7 to 8 minutes more. Serve with mixed green salad.
