Wash and chop cucumber, tomatoes, and spring onions into bite-sized pieces. Finely chop parsley for garnish. Combine with a pinch of salt and olive oil.

Layer the vegetable salad mix in a serving bowl, forming an even base.

Add approximately 1/3 cup of chickpeas evenly onto the vegetable layer.

Spoon 2-3 tablespoons of cooked quinoa on top of the chickpeas.

Dollop 2 tablespoons of hummus in the center of the bowl, adding tzatziki if desired.

Finish with a sprinkle of black pepper and optional olive oil.