Chickpea, Artichoke, and Feta Salad

A fresh chickpea and artichoke salad from ingredients that last a long time in the pantry and refrigerator. It has a pleasing balance of earthy, sharp, salty, and green. Flat-leaf parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Ingredients :

• 1 (15 ounce) can chickpeas, drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 stalk celery, chopped
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh flat-leaf parsley
• ½ lemon, juiced, or more to taste
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon minced garlic
• ¼ teaspoon chopped fresh mint, or to taste
• ¼ teaspoon chopped fresh oregano, or to taste
• ¼ teaspoon chopped fresh thyme, or to taste

Directions :

1. Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.