I found a chickpea, feta, and parsley salad on Pinterest. It looked so good, I had to give it a go. I mostly stuck to the recipe as listed, but I did change a few things. I used yellow onions (allergic to red), added more cilantro than parsley (i prefer cilantro), 4 TBS of lemon juice, made sure to season well with salt and pepper, but I also have Excalibur Sweet and Sassy Seasoning and a good heaping of that as well. The container of feta was only 4 oz, so I just used 4oz instead of 5 oz. Also, I had no olive oil on hand, so just vegetable oil. YUM! Next time, I’ll add less parsley. I’m not big on parsley, but I wouldn’t omit it. I just love cilantro way more.