Rinse the quinoa, then cook it in the water in a large saucepan over medium heat until tender, about 15 minutes. Remove from the heat, cover, and let it stand for 5 minutes, then fluff with a fork.
Warm the chickpeas in a pan over medium heat with salt and black pepper to taste, and cook for 3 to 4 minutes until warmed through.
Divide the quinoa between two bowls, then top with the warm chickpeas, cucumber, cherry tomatoes, avocado, and baby spinach.
Whisk the 3 tablespoons of olive oil with the lemon juice, drizzle over the bowls, and serve.