Middle Eastern Vegetable Salad

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10 scallions, white and green parts, thinly sliced

1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced

1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced

1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained

1/3 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

1/3 cup julienned fresh basil leaves

1/2 cup freshly squeezed lemon juice (4 lemons)

1 tablespoon minced garlic (3 cloves)

Kosher salt and freshly ground black pepper

1/2 cup good olive oil

8 ounces good feta cheese, 1/2-inch-diced

Toasted pita bread, for serving