In a medium pot, bring water to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed.

In a skillet over medium heat, add chickpeas and cook for 5 minutes until heated through.

In a mixing bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and spinach.

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

Drizzle the dressing over the quinoa mixture, toss gently, and serve in bowls topped with Greek yogurt.