Chickpea Salad with Herbs and Yogurt Dressing

This makes good use of the herbs that are going absolutely crazy on the sunny side of our house.  Loosely inspired by butternut-squash-and-chickpea salads like this one.
Serve with roasted potatoes with rosemary.

Chickpea Salad with Herbs and Yogurt Dressing

 3 cans low-sodium chickpeas, drained and rinsed
5 tbsp olive oil, divided
several sprigs of lemon thyme, leaves picked off stems
several large or many small sage leaves
2 oz feta cheese, crumbled
1/2 container plain yogurt
1 tsp minced garlic


Heat 3 tbsp olive oil over medium heat. Meanwhile, julienne the sage leaves.  Fry them until crisp, just a few minutes, watching the heat closely.

Combine chickpeas, feta, lemon thyme, and fried sage leaves; toss to mix well.  NB: lemon thyme is strong, so start with less than you might think.  Separately, mix together the yogurt, garlic, and remaining 2 tbsp olive oil.  Before serving, spoon the yogurt dressing over the chickpeas.