In a blender, combine the garlic, jalapenos, lemon juice, salt, and pepper. Blend until smooth for about 30 seconds, then gradually add olive oil and blend until creamy.

In a large mixing bowl, add the drained chickpeas and sliced Persian cucumber. Fold gently together and add ¼-1/3 cup of the dressing, mixing well.

Top with crumbled feta cheese, sunflower seeds, and parsley. Serve immediately.

Taste and add more dressing if desired. Adjust jalapenos for more spice.

Store leftovers in an airtight container for up to 3 days, keeping dressing separate.