• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel, quarter, and thinly slice 3/4 of the onion (you’ll use the remaining onion in Step 4). Drain and rinse chickpeas; dry thoroughly with paper towels.

• Toss sliced onion and chickpeas on a baking sheet with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings), and salt. (For 4, divide between 2 sheets; roast on top and middle racks.) • Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.

• Meanwhile, in a small pot, bring stock concentrate, 1 cup water (2 cups for 4 servings), and 1/2 tsp harissa powder (1 tsp for 4 servings) to a boil; add quinoa, cover, then reduce heat to low (you’ll use more harissa powder later). Cook until quinoa is tender and water has absorbed, 15-20 minutes. Keep covered off heat until ready to serve.

• While quinoa cooks, trim and halve cucumber lengthwise; slice crosswise into 1/4-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and mince fronds from dill. • In a medium bowl, toss together cucumber, tomatoes, half the minced dill, half the Greek vinaigrette (you’ll use more in the next step), half the feta (save the rest for serving), and remaining onion. Season with salt and pepper.

• Drain any excess water from quinoa; fluff with a fork. Stir in as much remaining Greek vinaigrette as you like. Taste and season with salt and pepper. • Place hummus in a small bowl. Stir in a pinch of remaining harissa powder. TIP: Taste hummus and add more harissa powder if you like things spicy.

• Using the back of a spoon, spread hummus on one side of each serving bowl. Divide quinoa between bowls. Arrange roasted onion and chickpeas and cucumber feta salad on top in separate sections. Top with remaining feta. Sprinkle with remaining minced dill if desired and serve.