Moroccan Chickpea Bowl (Meal Prep Lunch)

Name: Moroccan Chickpea Bowl (Meal Prep Lunch)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Moroccan
Ingredients: 2 teaspoons cumin; 2 teaspoons paprika; 1 teaspoon turmeric; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon coriander; ½ teaspoon cardamom; ½ teaspoon ground black pepper; ¼ teaspoon cayenne (optional); ¼ cup lemon juice (about 1 large or 2 small lemons); 1 tablespoon white wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; ¼ teaspoon salt; ¼ teaspoon pepper; 1/2 cup extra virgin olive oil; 2, 15.5 oz cans chickpeas, drained, rinsed, and outer skins removed*; 5 cauliflower florets, chopped (about 1 head); 1 cup dry white quinoa, rinsed; 4-6 carrots, peeled into ribbons (about 2 cups); 1 cup minced red onion (about ½ red onion); 5 tablespoons Hummus; ½ cup crumbled feta; Parsley, for garnish; 2 tablespoons avocado oil, divided; ½ teaspoon salt, divided; Optional: 5 whole wheat pita wraps, for serving