Instructions
Chop mini cucumbers (sliced) and cherry tomatoes (quartered) first so they are ready to go.
Heat chicken stock in a saucepan over medium heat. Once boiling, add dry jasmine rice (rinsed well) and a big pinch of kosher salt and ground black pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10-15 minutes, until the liquid is absorbed.
Stir chickpeas (drained and rinsed) into the rice. Cover to keep it warm and set aside until ready to use.
While the rice is cooking, brown lean ground beef. Heat olive oil in a large saucepan over medium heat. Season the beef all over with the kosher salt and ground black pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then break it apart, using a potato masher or a wooden spoon, until tiny crumbles remain. Stir in garlic powder, dried oregano, and dried dill. Cook, stirring often, until the beef is browned and any fat in the skillet has cooked off. Taste and season more if desired.
To serve, spoon about 3 tablespoons hummus in the bottom of a bowl and swirl it around. Add a scoop of the rice with chickpeas. Add a scoop of the ground beef.
Top with the cucumbers and tomatoes, some pickled onions, a sprinkle of crumbled feta (or more if desired) and the fresh parsley and chives (chopped, for topping). Repeat with remaining ingredients.
Serve!