Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Set aside to cool.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers.

Add 1 can of drained chickpeas, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/4 teaspoon of chili flakes to the skillet. Stir gently and cook for 10-12 minutes until heated through.

Add 1/2 cup of diced tomatoes to the chickpeas mixture. Stir well and cook for an additional 2-3 minutes.

Assemble the bowls by starting with a base of quinoa, topping with the chickpeas, shredded lettuce, and diced cucumber.

Arrange lemon wedges on the side and serve with a squeeze of lemon juice to enhance flavors.