Combine quinoa, 2 cups of water, and 1/4 tsp. salt in a saucepan. Bring mixture to a boil, reduce heat to low, cover and cook 12 to 15 minutes, until quinoa is fluffy and all liquid is absorbed. Remove from heat, stir in chickpeas and cumin, cover, and let sit until ready to assemble bowls.
While quinoa is cooking, prepare avocado-cucumber salad by combining cucumber, avocado, red onion, vinegar, remaining 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl. Gently toss to combine.
Prepare red pepper sauce by combining roasted red peppers, olive oil, garlic, smoked paprika, red pepper flakes, and salt in a small blender or nutribullet. Blend on high speed until creamy.
Assemble bowls by dividing quinoa and chickpea mixture evenly between four bowls. Top each portion evenly with avocado-cucumber salad, red pepper sauce, and feta cheese. Garnish with fresh basil and lemon wedges, if desired. Enjoy warm, chilled, or close to room temperature.