Reserve 3 tbsp of the liquid from 1 can of chickpeas, then drain and rinse all the chickpeas and put them into a blender or food processor with the reserved liquid. Add the tahini, olive oil, lemon juice, garlic and herbs. Process for about 30 seconds or until well mixed. Season to taste.
Put the cucumber, carrots, red onion, radish and salad leaves into a large salad bowl. Sprinkle with the rice vinegar and hazelnuts and toss together.
Heap the salad onto individual plates and spoon the hummus on top. Serve with lemon wedges to squeeze over, if liked, and warmed pitta bread.
*For speed, you can use a ready-made hummus – choose a reduced-fat version if you can.