Cook the grains. Rinse quinoa or farro, then cook according to package directions with a pinch of salt. Fluff and let cool slightly so it doesn’t wilt the greens.

Toast the nuts. In a dry skillet over medium heat, toast pine nuts or almonds for 2–3 minutes until fragrant and golden. Set aside to cool.

Season the chickpeas. Pat chickpeas dry. Toss with cumin, smoked paprika, oregano, salt, and pepper. Sauté in a little olive oil for 4–5 minutes until warm and slightly crisp, or roast at 400°F/200°C for 15–20 minutes for extra crunch.

Chop the veggies. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Roughly chop spinach or romaine if using larger leaves.

Make the dressing. Whisk tahini, olive oil, lemon juice, garlic, and maple syrup or honey. Add cold water, a tablespoon at a time, until the dressing is pourable and silky. Season with a pinch of salt.

Layer your bowls. Start with a scoop of grains, then add spinach, tomatoes, cucumber, bell pepper, red onion, and chickpeas. Sprinkle on olives, capers, and herbs. Finish with feta and toasted nuts.

Dress and serve. Drizzle with the lemon-tahini dressing. Toss gently in the bowl so every bite gets a little of everything. Taste and add a squeeze of lemon or a pinch of salt if needed.