Fattoush-Inspired Hummus Bowls

0 In a medium pot, toast the quinoa over high heat, stirring constantly, until the residual water has evaporated and the quinoa smells toasty, about 3 minutes. Add 1 cup water and 1/4 teaspoon of the salt and bring to a boil, about 4 minutes. Reduce the heat to low, cover, and simmer until the water has been absorbed and the quinoa is just tender (it should still have a slight bite), about 12 minutes. Transfer the cooked quinoa to a small sheet tray and spread in an even layer to cool.
1 Meanwhile, in a large bowl, whisk together the lemon juice, oil, vinegar, sumac, and a pinch of salt and pepper.
2 Add the chickpeas, feta, tomatoes, cucumbers, radishes, olives, mint, and the remaining 1/2 teaspoon salt and toss to coat. Once cooled, add the quinoa and toss to coat. Season with more salt to taste. Swoosh 2 tablespoons hummus into four shallow bowls and divide the salad between them, about 1 heaping cup per serving. Serve with the pita chips.