1 ½ cups cooked chickpeas
2/3 cup green onions, minced
3 cloves garlic, minced
1 large tomato, chopped
3 celery stalks, finely chopped
Juice of one lemon
2 Tbsp fresh mint, chopped
3 Tbsp fresh parsley, chopped
1/3 cup olive oil
¼ cup goat feta cheese, crumbled
Sea salt and freshly ground black pepper, to taste

Mix all ingredients except feta, in a bowl and season with sea salt and pepper. Sprinkle with feta cheese. This salad gets better in the fridge over days.