Sauté 1/2 of your diced onion on a skillet until translucent, then add your ground turkey and half of the spices and salt and pepper. You'll use the other half of the spices to roast chickpeas.
Make quinoa or any other grain you are using according to instructions.
Open and drain your canned chickpeas. Rinse and dry them. Place in a bowl, add remaining spices, salt and pepper, then drizzle with olive oil. Mix thoroughly. Then place in the oven at 425 for 10 minutes, shake mid way through, so the chickpeas roast evenly.
In another pan, sauté the remaining half of the onion, once translucent add mushrooms. Once mushrooms have cooked for about 5 minutes add spinach. Remove from stovetop once spinach has wilted.
Divide your mixed greens between two bowls. Add the cooked quinoa and riced cauliflower, add turkey, spinach, mushrooms and chickpeas. Add a heaping spoon of hummus and a drizzle of the jalapeño sauce and sprinkle with feta. Enjoy while warm!