• Wash and dry produce.

• Drain and rinse chickpeas. Halve cucumber lengthwise; slice into 1⁄2-inch-thick half-moons. Halve tomatoes lengthwise. Halve, pit, and peel avocado; dice into 1⁄2-inch pieces. Finely chop chives. Halve lemon.

• In a large bowl, whisk together sour cream and half the hummus (save the rest for serving). Season with a pinch of salt and pepper. Add chickpeas, cucumber, tomatoes, avocado, and half the chives. Stir to combine. Season with salt and pepper to taste.

• In a medium bowl, toss mixed greens with 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon (whole lemon for 4), and half the feta (save the rest for serving).

• Gently fold salad into bowl with chickpea mixture. Season with salt and pepper to taste.

• Divide chickpea mixture between bowls. Dollop remaining hummus in the center of each bowl; using the back of your spoon, make a small well. Pour a drizzle of olive oil into each well. Season oil with a pinch of salt and pepper. Garnish with remaining feta and remaining chives. Cut remaining lemon into wedges and serve on the side.