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To prepare the chicken, stir together oil, oregano, basil, salt and pepper, and garlic powder. Brush on both sides of the chicken. Grill over medium heat for 5-8 minutes on each side or until cooked through. Allow to rest for a couple of minutes before dicing. Arrange bowls by placing quinoa on the bottom and topping with chicken, cucumber salad, tomato salad, roasted chickpeas, crumbled feta cheese, and drizzle with dressing. Serve immediately.
Prepare the dressing (if you can do this in advance, the dressing is even tastier after chilling for several hours, but still delicious when made fresh) combining all dressing ingredients in a food processor and blend until smooth. Cover and chill until ready to use.
Stir together all cucumber salad ingredients in a bowl. In a second bowl stir together tomato salad ingredients.
Preheat the oven to 400 degrees. Toss together chickpeas, olive oil, salt and pepper, and Tuscan seasoning. Arrange in a single layer on a baking sheet and cook in a preheated oven for 15 minutes.
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