Cook the grains. Prepare quinoa, farro, or brown rice according to package directions. Aim for a fluffy texture. Keep warm or reheat if using leftovers.

Make the lemon-oregano dressing. In a small bowl, whisk 2 tablespoons olive oil, 1 tablespoon lemon juice, a pinch of lemon zest, 1/2 teaspoon dried oregano, salt, and black pepper. Adjust to taste.

Prep the veggies. Halve the cherry tomatoes, dice the cucumber, slice the red onion or scallions, and rinse and drain the chickpeas. Roughly chop parsley and dill.

Wilt the greens (optional). Add a drizzle of olive oil to a skillet over medium heat. Toss in spinach or arugula with a pinch of salt for 30–60 seconds, just until lightly wilted. Or keep them raw for extra crunch.

Cook the eggs your way. For soft-boiled: simmer for 6–7 minutes, then cool in cold water and peel. For poached: crack into simmering water with a splash of vinegar and cook 3–4 minutes. For fried: cook in olive oil over medium heat until the whites set and the edges crisp.

Warm the chickpeas. In the same skillet, add chickpeas with a drizzle of olive oil, a pinch of smoked paprika, salt, and pepper. Cook 2–3 minutes until warmed and lightly toasted.

Assemble the bowl. Add a scoop of warm grains, then greens, tomatoes, cucumber, chickpeas, olives, and red onion. Nestle the egg on top. Drizzle with the lemon dressing.

Finish with toppings. Sprinkle crumbled feta and fresh herbs. Add a final squeeze of lemon, a crack of black pepper, and a drizzle of olive oil. Optional: a spoon of harissa or a dollop of tzatziki for extra flavor.