Move an oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
In a small bowl, combine chickpeas with olive oil, basil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.
To make the bowl:
Meanwhile, combine quinoa and water in a small microwave-safe bowl. Cover; microwave for 4 minutes on high. Remove from microwave, stir, and heat again for 2 minutes longer. Stir and let stand 1 minute in the microwave.
Layer greens in the bottom of a bowl or on a platter. Arrange the grape tomato halves, cucumbers, bell pepper, olives, chickpeas, and quinoa in sections around the bowl. Spoon the hummus in the middle of the bowl and serve.
Chickpeas: To remove the skin, pour drained and rinsed chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
Hummus: My favorite homemade hummus starts with dried chickpeas, not canned. Add classic flavors like lemon and garlic, and blend with plenty of tahini and olive oil.
Yield: This recipe makes one large Buddha bowl, enough for 2 main-dish sized servings or 3-4 servings when accompanied by other foods such as pita bread or fruit salad.
Storage: Leftovers can be stored in the refrigerator for up to 4 days. The chickpeas will soften in the first hours after coming out of the oven.
Make ahead: The bowl can be assembled in advance, covered with plastic wrap, and stored in the refrigerator.