Step 1

Gently dry chickpeas between a double-layer of paper towels, discarding any loosened skins.

Step 2

In a large bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Add in chickpeas and parsley and toss to combine. Cover and refrigerate for at least an hour.***

Step 3

Gently stir salad and fold in crumbled Feta. Season to taste with additional salt and pepper and serve.