In a pot, combine wild rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until tender.

Preheat the oven to 400?F (200?C). Spread chopped kale, bell peppers, carrots, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.

In a large mixing bowl, combine cooked wild rice, roasted vegetables, chickpeas, and quinoa. Drizzle with lemon juice and garlic powder. Toss to combine.

Divide the mixture into bowls and top with feta cheese and pumpkin seeds. Serve warm or at room temperature.