Rinse Quinoa, rinse under cold running water until the water runs clear, about 30 seconds.

Cook Quinoa, combine rinsed quinoa and vegetable broth in a saucepan, bring to a boil, cover, then simmer on low for 15 minutes.

Chop Veggies, dice cherry tomatoes, cucumber, red bell pepper, and shred carrots.

Roast Chickpeas, toss drained chickpeas with olive oil, salt, paprika, and cumin. Roast at 400°F for 20 minutes.

Whisk Dressing, combine lemon juice, olive oil, minced garlic, salt, and pepper.

Fluff quinoa with a fork, divide between serving bowls, and layer with veggies and roasted chickpeas.

Top each bowl with avocado slices and toasted pumpkin seeds, drizzle with dressing.