Rinse quinoa under cold water. Combine quinoa with 2 cups of water and a pinch of sea salt in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.

Preheat oven to 425°F (220°C). Drain and rinse chickpeas, then pat dry. Toss chickpeas with olive oil, smoked paprika, ground cumin, and salt. Spread on a baking sheet and roast for 20-30 minutes, turning halfway, until golden and crispy.

Chop Persian cucumbers and halve cherry tomatoes. Set aside in a bowl.

In a large bowl or meal prep containers, layer fluffy quinoa, roasted chickpeas, chopped cucumbers, and halved cherry tomatoes. Score and dice avocado and add it to the top.

Garnish with pickled red onions, fresh herbs, and Aleppo pepper. Drizzle garlic yogurt sauce over the top and serve immediately.

Store assembled bowls (without avocado and fresh herbs) in airtight containers in the fridge for up to 4 days.