Middle Eastern Vegetable Salad

INGREDIENTS

• Kosher salt and freshly ground black pepper
• 1/3 cup chopped fresh mint leaves
• 1/2 cup good olive oil
• 1/3 cup chopped fresh parsley
• 10 scallions, white and green parts, thinly sliced
• Toasted pita bread, for serving
• 1 tablespoon minced garlic (3 cloves)
• 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
• 1/3 cup julienned fresh basil leaves
• 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
• 8 ounces good feta cheese, 1/2-inch-diced
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced