• Wash and dry produce.

• Drain chickpeas; pat dry with paper towels. In a large bowl, toss chickpeas with vinaigrette, a drizzle of olive oil, and a pinch of salt and pepper; set aside to marinate.

• Zest and quarter lemon. Roughly chop dill. Halve cucumber lengthwise and slice into ½-inch-thick half-moons; season with salt and pepper.

• Microwave grain blend according to package instructions; transfer to bowl with chickpea mixture. Add lemon zest, dill, almonds, half the cucumber, and half the feta; stir to combine. Season with salt and pepper to taste.

• In a small bowl, combine sour cream, red pepper hummus, and juice from one lemon wedge (juice from two wedges for 4 servings).

• Divide chickpea-grain mixture between bowls. Dollop with creamy red pepper hummus and sprinkle with remaining cucumber and remaining feta. Serve with remaining lemon wedges.