Dice cucumber, halve cherry tomatoes, and finely slice spring onions. Chop parsley. Combine vegetables in a bowl with olive oil and salt. Toss gently.

Layer salad mixture in a large bowl or plate, filling halfway with chopped vegetables.

Drain chickpeas, measure 1/3 cup, and sprinkle over salad.

Measure 2-3 tablespoons of cooked quinoa and scatter over chickpeas.

Add 2 tablespoons of hummus and 1 teaspoon of tzatziki on top.

Season with black pepper to taste and serve chilled or at room temperature.