This salad can be made a day in advance — just stir it well just before serving. Greek feta is made with sheep’s milk and has slightly more tang, but regular feta is also fine in this dish.
Finely grated zest of half a lemon
3 tbsp lemon juice
1/2 tsp salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
2 398-mL cans chickpeas, drained and rinsed
1 small red onion, finely chopped
1 small clove garlic, finely minced
3/4 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
20 leaves fresh mint, very finely sliced
Step 1: In a medium salad bowl, whisk together lemon zest, lemon juice, salt and pepper.
Step 2: Slowly whisk in olive oil. Add chickpeas, onion, garlic, feta, parsley and mint. Stir well to combine.