Roast the chickpeas (optional). Preheat the oven to 425°F. Dry the drained chickpeas by rubbing them between paper towels. Toss the chickpeas in a large bowl with a generous dash of paprika, garlic powder, salt, and a drizzle of olive oil. Spread them in a single layer on a rimmed baking sheet. Roast for 15 minutes. Change the oven to broil and broil for about 3 more minutes, watching closely until they’re crisp. Remove and cool.

Cook the quinoa. Rinse 1 cup dry quinoa under cold water to remove bitterness. Combine quinoa with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork. Transfer to a rimmed dish to cool.

Drain the tomatoes (optional). Place the diced tomatoes in a strainer. Add a generous pinch of salt and toss. Let them drain for a few minutes so the salad doesn’t get watery. Toss again to remove excess liquid.

Combine jar ingredients (optional). Line up three 32-ounce Mason jars. To each jar add: 1½ tablespoons olive oil, salt and pepper to taste, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1⅓ cups cooked quinoa, 3 tablespoons hemp seeds (if using), and 1/3 cup cilantro. Cover and refrigerate up to 5 days.

For serving. If using jars, invert a jar over a medium bowl and shake it. Mix to combine and adjust salt, pepper, and lemon to taste. If not making jars, place everything in a large bowl, toss with the remaining olive oil and lemon juice, and season to taste.