Open the can of chickpeas, drain and rinse them well. Set aside in a bowl.

Chop the red onion and garlic cloves finely. Chop the scallions.

Wash the cilantro and parsley, pick the leaves off the stems. Process together in a food processor until finely chopped. (Or chop by hand).

Heat 3 tbsp of olive oil in a pan over medium heat. Fry the red onion gently, until cooked through and golden, about 10 minutes. Add the garlic and cook for a few more seconds, until you can smell the garlic. (Do not brown the garlic.) Transfer to a bowl and let cool completely.

Add the mashed feta, the chopped cilantro/parsley, scallions and lemon juice to the chickpeas, and a pinch of salt and pepper. Add the onion/garlic mixture (Make sure it is completely cooled, if it's still warm, the feta will melt). Then the remaining olive oil (a little over 3/4 cup left.).

Mix very well. You can make a few hours ahead of time or even the night before. You can let it marinade at room temperature and serve.

It keeps well in the fridge for 2-3 days.