Hummus Quinoa Finger Salad

As the weather gets warmer, I crave salad for lunch and dinner. After having spent the entire winter without barely touching lettuce, now I want it in every meal. The problem is, for me an overdose on lettuce means possibly leaving out important nutrients. Sometimes it's an effort to cut down on the greens and include other stuff as more than just toppings.
Here's a fresh, crunchy salad I made for lunch that is -literally- packed with protein from both the chick peas and quinoa. You can wrap the lettuce leaves into rolls and eat it with your hands (make sure you have a plate underneath, so you can munch any escaping grains later).
Make sure to use a fresh, crispy lettuce with large leaves.

Hummus Quinoa Finger Salad Recipe
Ingredients:
For the Hummus:
1 cup boiled chick peas
1 strip kombu (presoaked and boiled with the chick peas)
juice of 1 lemon
1 generous tablespoon tahini
1 tablespoon extra virgin olive oil
1 teaspoon ume plum paste
1/2 teaspoon ground cumin
a few tablespoons water, for extra creaminess (optional)
1/2 shallot, chopped (optional)

1 cup cooked quinoa
fresh lettuce leaves
1/2 red onion, thinly sliced
toasted sesame seeds

Prepare the hummus by blending all the ingredients. Gradually add the water until you reach the desired creaminess.
Wash lettuce leaves carefully so they won't break. Place dried leaves on a wooden platter. Spoon the quinoa onto the leaves, and then spoon the hummus onto the quinoa. Top with some slices of red onion.
Sprinkle with some toasted sesame seeds and a few drops of olive oil.
Serve with enzymatic crackers.