Based on Tessa Kiros' recipe in Fallling Cloudberries

• 1-25 ounce can or 2 cups home cooked chickpeas
  
• 1/2 C olive oil
• 1 medium onion, diced
• 5 garlic cloves, peeled and finely chopped
• 3/4 C crumbled feta
• 2 scallions, sliced
• 1/2 C chopped cilantro
• 1/2 C chopped Italian parsley
• zest of 1 organic lemon
• juice of 1/2 organic lemon
• sea salt and freshly ground pepper to taste
  

Heat oil over medium heat.  Add onion and saute gently until soft,  Add chopped garlic and saute for a minute or two.  Cool completely.

Drain chickpeas, rinse, and drain well.  Place in a bowl with feta, scallions, parsley, cilantro, lemon zest and lemon juice.  Add cooled oil with onion and garlic.  Mix gently and taste.  Add salt and pepper as needed.