Middle Eastern vegetable salad

Ingredients

10	Spring onions, thinly sliced
500 g	Large ripe tomatoes, seeded, cored and diced
1	Cucumber, halved lengthwise, seeded and diced
400 g	Chickpeas, can, rinsed and drained
⅓ cup	Fresh parsley
⅓ cup	Mint leaves
½ cup	Lemon juice
⅓ cup	Basil leaves
1 Tbsp	Minced garlic
1 to taste	Salt & freshly ground pepper
½ cup	Olive oil
8 ounces	Feta, diced
1 to serve	Pita bread, toasted

Directions

1. Place the spring onions, tomatoes, cucumber, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, two teaspoons salt and one teaspoon pepper.
3. Slowly whisk in the olive oil to make an emulsion.
4. Pour the dressing over the salad, tossing gently to coat all the vegetables.
5. Add the feta, sprinkle with salt and pepper, and toss gently.
6. Serve the salad with the toasted pita bread.