Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat, and let it simmer for about 15 minutes until fluffy.

While the quinoa cooks, peel and grate or chop 2 large carrots.

In a large mixing bowl, combine the cooked quinoa, grated carrots, 1 cup of crumbled feta, and a handful of fresh chopped herbs.

In a small bowl, whisk together 3 tablespoons of olive oil and the juice of 1 lemon. Pour this dressing over the salad and toss until evenly coated.

Add salt and pepper to taste and give the salad one final toss.

In a food processor, combine 1 can of drained chickpeas, ¼ cup tahini, 1 clove of garlic, juice of 1 lemon, and 2 tablespoons of olive oil. Blend until smooth, adjusting with water if needed. Season with salt.

Arrange the salad on a serving platter alongside a bowl of mint basil hummus.