I got some great aged feta from Upinngil Farm that I used in this salad. Regular feta would work well, too, but I liked that the aged feta was firm enough to dice and had a slightly milder flavor. This salad is simple but hearty, satisfying, and delicious. It can form the basis for a good hot weather dinner when paired with one or more additional salads or alongside some bread, salami, and olives.
3 cups cooked chickpeas
4-6 ounces feta cheese, crumbled or cut into small dice
1 Tbsp chopped fresh dill, or more to taste
2-3 tsp lemon juice
1-2 Tbsp good quality olive oil
Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Chill until ready to serve.