Cook your base. Prepare quinoa, farro, or brown rice according to package directions. If using greens, wash and chop them now. Set aside.

Prep the veggies. Dice cucumber and red bell pepper, halve cherry tomatoes, and thinly slice red onion. Roughly chop parsley and dill or mint. Pit and slice olives if needed.

Make the yogurt sauce. In a bowl, mix Greek yogurt, olive oil, lemon juice, grated garlic, and a pinch of salt. Stir in grated cucumber if using. Chill until serving.

Season the chickpeas. Pat chickpeas dry. Toss with 1 teaspoon olive oil, a pinch of salt, and a sprinkle of oregano or paprika. For extra flavor, warm them in a skillet for 3–4 minutes until slightly crisp.

Marinate the shrimp. In a bowl, combine zest of 1 lemon, juice of 1 lemon, minced garlic, olive oil, oregano, smoked paprika, cumin, 3/4 teaspoon salt, and black pepper. Add shrimp and toss to coat. Marinate 10–15 minutes while you finish prep.

Cook the shrimp. Heat a large skillet over medium-high. Add shrimp in a single layer. Cook 2 minutes per side until pink and opaque. Squeeze the second lemon over the shrimp off heat for brightness.

Toast the nuts (optional). In a dry pan over medium heat, toast pine nuts or almonds 2–3 minutes until golden and fragrant. Watch closely—they burn quickly.

Assemble the bowls. Divide grains or greens into bowls. Top with chickpeas, cucumber, tomatoes, red onion, bell pepper, olives, and shrimp. Add crumbled feta and herbs. Drizzle with yogurt sauce and a thread of olive oil. Finish with a pinch of salt, pepper, and extra lemon if you like.