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Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
In a bowl, combine the drained chickpeas with olive oil, garlic powder, smoked paprika, onion powder, dry oregano, salt, and black pepper.
Spread the seasoned chickpeas evenly on the prepared baking sheet and roast for 20 minutes, stirring halfway through. Once roasted, set aside.
While the chickpeas roast, prep the quinoa. Combine rinsed quinoa with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Assemble the bowls. In four bowls, divide the chopped lettuce. Arrange halved cherry tomatoes, cucumbers, bell pepper, red onion, and Kalamata olives. Add the roasted chickpeas and cooked quinoa to different sections of the bowl. Spoon hummus into the center and crumble Feta cheese over the top.