To prepare, chop your cucumbers and tomatoes first so they are ready to go.

Heat the chicken stock in a saucepan over medium heat. Once boiling, add the rice and a big pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes, until the liquid is absorbed. (Note: check your package instructions on your rice to see if it requires more or less liquid!)

Stir the chickpeas into the rice. Cover to keep it warm and set aside until ready to use.

While the rice is cooking, brown the ground beef. Heat the olive oil in a large saucepan over medium heat. Season the beef all over with the salt and pepper. Add the beef and let it brown on one side. Flip and let it brown on the other side. Then bread it apart, using a meat masher or a wooden spoon, until tiny crumbles remain. Stir in the garlic powder, oregano and 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 feta cheese and the fresh herbs. Repeat with remaining ingredients.

Serve!