Combine tomatoes, cucumber, red bell pepper, parsley, olive oil, red wine vinegar, sea salt and pepper in a bowl and set aside to marinate for at least 2 hours. Do not refrigerate.
Spread the hummus on a large platter.
Using a slotted spoon to drain excess liquid, arrange marinated vegetables on top of the hummus, leaving a 1-inch border.
Arrange mircogreens over vegetables then sprinkle with feta cheese, spring onion and olives.
Serve with pita chips.