Ingredients
Method
- Rinse and drain ½ cup chickpeas, and set aside. Then, wash and slice ½ cup cucumber, halve ½ cup cherry tomatoes and thinly slice 2 tablespoons red onion.
- Combine 1 tablespoon olive oil, 1 teaspoon fresh lemon juice, ½ teaspoon honey, a pinch sea salt, and a pinch freshly ground black pepper in a small bowl, and whisk to combine.
- Warm ¾ cup cooked brown rice if needed, and place in a serving bowl. Add the chickpeas, cucumbers, tomatoes, red onion, and ¼ cup Kalamata olives in sections, and then top with 1 tablespoon hummus, sprinkle with 2 tablespoons feta cheese crumbles, drizzle with dressing, and garnish with 2 teaspoons chopped fresh parsley.
- Serve immediately, and enjoy!
Nutrition
Notes
Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 24 hours.
Prep tip: Cook the rice ahead of time for faster assembly.
