1 small valencia orange, peeled and cut into thin segments |
1 (15 ounce) can chickpeas, rinsed and drained well (or equivalent amount of freshly cooked chickpeas) |
1/3 cup feta cheese, sliced into small chunks (turkish feta is tasty!) |
1 small bunch orange mint, chopped |
1 small bunch parsley, chopped (flat leaf or curly) |
cracked black pepper, to taste |
2 tablespoons extra virgin olive oil |
1 valencia orange, juice of |
1 tablespoon apple cider vinegar |
1/2 teaspoon orange blossom water |