Ingredients

• 30 ounce chickpeas, drained and rinsed
• 1 cup flat-leaf parsley, chopped
• 0.5 cup fresh mint, chopped
• 0.25 cup fresh dill, chopped
• 1 cucumber, diced
• 2 tomatoes, diced
• 0.5 red onion, finely diced
• 8 ounce feta cheese, crumbled
• 0.25 cup extra-virgin olive oil
• 3 tablespoon lemon juice
• 2 garlic, minced
• 1 teaspoon Dijon mustard
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoon water

Steps

1. Mince the 2 garlic cloves and place them in a food processor with 4 ounces of the crumbled feta cheese and 2 tablespoons of water.
2. Add 1 tablespoon of the olive oil and 1 tablespoon of the lemon juice to the food processor.
3. Process the feta mixture until smooth and creamy, about 2-3 minutes, scraping down the sides as needed. Set aside in a small bowl.
4. Rinse and drain the 2 cans of chickpeas thoroughly under cold water.
5. Chop the 1 cup flat-leaf parsley, 1/2 cup fresh mint, and 1/4 cup fresh dill. Combine in a large mixing bowl.
6. Dice the 1 medium cucumber into small pieces and add to the herbs.
7. Dice the 2 medium tomatoes and add to the bowl with the herbs and cucumber.
8. Finely dice the 1/2 medium red onion and add to the bowl.
9. Add the drained chickpeas to the vegetable and herb mixture.
10. In a small bowl, whisk together the remaining 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until combined.
11. Pour the lemon-olive oil dressing over the chickpea and vegetable mixture and toss gently to combine.
12. Divide the chickpea salad among 4 serving bowls or plates.
13. Top each portion with a generous dollop of the whipped feta mixture and sprinkle with the remaining 4 ounces of crumbled feta cheese.
14. Serve immediately at room temperature, or refrigerate for up to 4 hours before serving.