Mix the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil together in a large mixing bowl. Make sure you wash them thoroughly before you chop/dice/mince them, and ensure that you use the freshest ingredients possible – old, wilted vegetables will ruin the salad completely.
In another small bowl, prepare the dressing. Whisk the lemon juice, garlic, salt, and pepper together, and then add the olive oil slowly to make an emulsion. It is essential to drizzle the olive oil in gently, whisking and incorporating small quantities at a time – do not pour it all in at once, as this will cause all the oil to separate from the dressing, and remain floating on the top.
Pour this dressing onto the vegetables, and toss them all together properly, in order to coat them evenly. Then, put the salad on a platter, add on the feta cheese, and season with salt and pepper. Serve with toasted pita bread for a wholesome and filling meal.