Mediterranean bowls

Ingredients

• 1 cup (180 g) quinoa or bulgur
• 1 can (15 oz / 425 g) chickpeas, drained
• 1 tbsp olive oil, ½ tsp cumin, ½ tsp paprika, salt
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup olives
• 2 oz (60 g) feta
• 4 tbsp hummus (see recipe 35)
• Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, salt

Method

1. Cook the quinoa or bulgur as the packet says and fluff with a fork.
2. Toss the chickpeas with the oil and spices and roast at 425°F (220°C) for 20 minutes, or fry until crisp.
3. Whisk the dressing.
4. Divide the grain between bowls and arrange the chickpeas, cucumber, tomatoes, onion, olives and feta on top.
5. Add a spoon of hummus and drizzle with dressing.