1small bunch of Italian parsleydepending on size, basically twice as much parsley as cilantro
Juice of one lemon
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.
Age for babies: 10-12 months, the chickpeas make a nice finger food.