In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

In a skillet, heat a drizzle of olive oil over medium heat. Add chickpeas and sauté for 5-7 minutes until slightly crispy.

In a mixing bowl, combine cherry tomatoes, cucumber, and spinach. Drizzle with olive oil, lemon juice, garlic, salt, and pepper. Toss to combine.

In serving bowls, layer quinoa, sautéed chickpeas, and the vegetable mix. Top with a dollop of Greek yogurt.