1. 1. Prepare Your Grain Base: If you haven’t already, cook your quinoa or couscous according to package directions. Once cooked, fluff it with a fork and let it cool slightly. This forms the foundation of your bowl.

2. 2. Chop the Fresh Vegetables: While the grain cools, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and thinly slice the red onion. Pit and halve the Kalamata olives.

3. 3. Rinse the Chickpeas: Open the can of chickpeas, pour them into a colander, and rinse thoroughly under cold water. This removes excess sodium and makes them more digestible. Drain them well.

4. 4. Whisk the Dressing: In a small bowl, combine the olive oil, lemon juice, and dried oregano. Season with a pinch of salt and black pepper. Whisk until well combined.

5. 5. Assemble the Bowls: Grab four individual serving bowls. Start by layering a bed of mixed greens or spinach at the bottom of each bowl.

6. 6. Arrange the Toppings: Evenly distribute the cooked quinoa or couscous over the greens. Then, artfully arrange the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives in sections on top of the grain.

7. 7. Add the Finishing Touches: Dollop a generous spoonful of hummus into each bowl. Sprinkle with crumbled feta cheese (if using) and a generous amount of fresh chopped parsley and mint.

8. 8. Drizzle and Serve: Drizzle the prepared olive oil and lemon dressing over each bowl just before serving. Toss gently to combine all the flavors, or let everyone mix their own.