Optional: Rub the chickpeas between layers of a kitchen or paper towel to dry. Rub them to remove the skins, if time permits. Toss with olive oil. paprika, garlic powder, and salt.
Optional: Transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated. Set aside to drain. Toss the tomatoes to remove excess liquid.
Refrigerate High-Protein Chickpea Quinoa Salad Jars for up to 5 days. Because there is no lettuce, and the dressing is on the bottom, they will not become mushy. Invert the jars into a bowl and mix well for serving. 1 to 2 servings/jar.