Mediterranean Chickpea Bowl

Whisk olive oil (FAT), lemon juice (ACID), oregano, salt (SALT), pepper and chili (HEAT). Taste - should be punchy

Drain and rinse chickpeas. Season with pinch of salt

Drain red onion from water, pat dry - this removes harsh bite but keeps crunch

Combine chickpeas, cucumber, tomatoes, onion, and olives (SALT + FAT)

Toss with dressing - be generous. Let sit 5 minutes for flavors to meld

Serve over brown rice. Top with crumbled feta (SALT + FAT) and hemp seeds