ATK Greek-Style Chickpea Salad

American's Test Kitchen's Greek-Style Chickpea Salad

Note: I've doubled the original

6 tablespoons lemon juice
4 tablespoons pitted kalamata olives (I did more)
2 tablespoons Dijon mustard
2 small garlic cloves, minced
2 tablespoons extra-virgin olive oil
4 15-ounce cans chickpeas
1 small red onion, chopped fine
1 large cucumber, peeled, halved lengthwise, seeded, and chopped fine
1/2 cup fresh mint
2 ounces feta cheese, crumbled (1/2 cup) I did a lot more, threw in the whole Trader Joe's thing
2 tablespoons minced fresh parsley
Salt and pepper

Whisk lemon juice, olives, mustard, and garlic together in large bowl. Slowly whisk in oil until incorporated. Add chickpeas, onion, cucumber, mint, feta, and parsley and toss to combine. Season with salt and pepper to taste, and serve.