Mediterranean Bowl

Rinse quinoa and add to a small pot with ⅔ cups of water and a pinch of salt. Simmer over medium heat with the lid off for approximately 15 minutes until most of the water is absorbed
Turn the heat off and place on the lid and let it stand covered for 5 minutes. Then remove the lid and fluff the quinoa with a fork - more detailed quinoa recipe here
To make crispy roasted chickpeas, thoroughly dry them in between a kitchen towel. Add them to a bowl with the seasonings and oil and stir to coat them.
(If choosing not to make roasted chickpeas, skip to step 5 and use them as is from the can)
Air fry at 400°F (200°C) for 10-12 minutes - shaking half way. Or oven roast at 425°F (220°C) for 18-20 minutes - stirring half way
Once cooked, turn the air-fryer/oven off and let them rest inside for 5 minutes, which will help dry them out and become more crispy. More detailed roasted chickpeas recipe
Make the salad by chopping the cucumber and tomatoes into bite sized pieces and finely dicing the red onion. Add to a bowl with the dressing and stir to combine
If making homemade hummus, check out my red pepper hummus or my classic hummus recipe or use store-bought
Assemble by adding these to each bowl neatly in their own sections:
½ cup quinoa, ⅓ cup chickpeas, ¼ cup hummus, salad, feta cheese and olives.
Finish with a drizzle of olive oil and enjoy your delicious fresh Mediterranean Bowl!