Preheat oven to 400 degrees. Line a baking parchment paper for easy cleanup.
In a medium bowl, combine chickpeas with olive oil, basil, garlic powder, salt and pepper. Spread in a single layer on the prepared baking sheet.
Bake for 30 minutes, stirring the chickpeas halfway through. Remove from the oven and cool slightly.
Meanwhile, combine quinoa and water in a medium saucepan. Bring to a boil. Turn heat to low and cooked, covered, for 15 minutes. Remove and let stand until cool.
Layer baby spinach in the bottom of two bowls. Arrange bell pepper, chicken, roasted chickpeas, quinoa, and sliced avocado in sections around the bowl. Spoon the hummus in the middle of the bowl and top with roasted pepitas.