16-Minute Greek Feast To Go

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1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar 

1 teaspoon sugar 

1 teaspoon dried oregano 

1/2 teaspoon red pepper flakes 

Kosher salt and freshly ground black pepper

2 boneless, skinless chicken breasts, cut into strips 

1 English cucumber, peeled, seeded and sliced 

1 pint cherry tomatoes, sliced in half 

1/2 red onion, finely sliced 

4 ounces feta cheese, cut into cubes 

1 cup kalamata olives, for serving

4 pita breads, for serving

Roasted Red Pepper Hummus, recipe follows

Roasted Red Pepper Hummus:

Three 14.5-ounce cans chickpeas, rinsed and drained

1/3 cup plus 1 tablespoon tahini 

1/2 teaspoon ground cumin, or more to taste 

3 cloves garlic, chopped, or more to taste 

2 jarred roasted red peppers 

1/2 lemon, juiced 

Kosher salt

1 tablespoon olive oil