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2 cans (15 oz. can) chickpeas (also called garbanzo beans), rinsed and drained
2 T olive oil (recipe called for 3 T which I thought was too much)
2 fresh garlic cloves, finely minced (I would not use garlic from a jar for this recipe)
1/8 tsp. red pepper flakes
salt and fresh ground black pepper to taste
3/4 - 1 cup crumbled Feta (recipe called for 1 cup; I thought 3/4 cup was plenty)
1/2 - 3/4 cup chopped fresh mint (recipe called for 1/2 cup but I used 3/4 cup)
lemon wedges to squeeze over finished dish (optional, but good)
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