Rinse 3/4 cup uncooked quinoa under cold water, then cook it according to package directions (usually simmer 1 part quinoa to 2 parts water for about 15–20 minutes) until tender; fluff and let cool slightly.
While the quinoa cooks, drain and rinse the chickpeas and set aside in a bowl.
Slice the Persian cucumbers, halve the tomatoes, and chop the red onion.
Divide the cooked quinoa evenly among 4 bowls.
Top each bowl with an equal portion of chickpeas, cucumbers, tomatoes, red onion, and Kalamata olives.
Add a spoonful of hummus to each bowl (about 1–2 tablespoons per bowl).
Season each bowl with salt and pepper, drizzle with olive oil, and squeeze lemon juice over the top to taste.
