Zesty Mediterranean Lunch Bowl with Chickpeas and Olives

Ingredients

• Salt and pepper to your liking
• 1 tsp olive oil
• 1/2 tsp tomato paste
• 2 garlic cloves, chopped
• 1/2 tsp crushed red chili
• 1 tbsp dried mint
• 240 g chickpeas from a can, rinsed and drained
• Pinch of salt
• Juice from half a lemon
• 1 garlic clove, chopped
• 150 g cabbage, thinly sliced
• Salt, just a bit
• Small bunch of fresh parsley, chopped up
• 2 scallions, sliced thin
• 1 cucumber, peeled and diced
• 150 g tomatoes, diced
• Hummus—add as much as you want
• 1 avocado, sliced up
• 1 cup olives