Mediterranean Quinoa Bowl

For the dressing:

1. Combine the olive oil, lemon juice, garlic, parsley, cumin, salt and pepper in a jar, seal and shake until combined (alternatively, combine all of the ingredients in a blender and blend until smooth). 
2. Set aside while you make the salad.

For the salad:

1. Cook the quinoa in a medium pot of boiling salted water, uncovered, until tender, about 10 minutes. Drain well, then transfer quinoa to a large bowl.
2. When cooled, add half of the dressing and toss to combine. Divide the quinoa into 4 bowls.
3. Top each bowl with the chickpeas, roast turkey, tomatoes,cucumbers, artichoke hearts, olives, red onion, and feta. 
4. Drizzle with the remaining dressing and garnish with the chopped parsley.