For the Chickpea Salad

• 1 can chickpeas, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ¼ red onion, thinly sliced

• ¼ cup Kalamata olives, sliced

• 2 tbsp parsley, chopped

• 1 tbsp dill or mint (optional)

For the Dressing

• 3 tbsp olive oil

• 1½ tbsp lemon juice

• 1 tsp red wine vinegar

• 1 garlic clove, grated

• Salt and pepper, to taste

For the Whipped Feta

• ¾ cup feta cheese

• ¼ cup Greek yogurt

• 1 tbsp olive oil

• 1–2 tsp lemon juice

• Black pepper, to taste