Easy Mediterranean Bowl (With Greek Flavors)

Marinate the chickpeas: If using a grain, such as couscous, quinoa, farro, or bulgur, cook it according to the package directions.In a large bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoons lemon juice, 1 teaspoon mustard, 2 teaspoons honey, 1 small clove garlic, ½ teaspoon dried oregano, ½ teaspoon salt, and pepper. Add 1 can chickpeas and toss well to coat. Let them marinate for 10 minutes while you prepare the vegetables.

Make the chickpea salad: Add 1½ cups cucumber (diced), 1½ cups tomatoes (diced), and parsley to the bowl with the chickpeas and toss to combine.

Assemble: If using a grain, divide it between two bowls. Otherwise, divide the chickpea salad between the bowls.Top with the red onion, olives, feta, and hummus. Serve with lemon wedges and, if you like, warm pita or focaccia. Finish with a drizzle of olive oil and a pinch of oregano.