Wash and dry the dandelion greens. Be sure they’re dry to avoid splattering hot oil with water. Cut them up finely.
Rinse the chick peas and allow them to dry. A clean, lint-free kitchen towel works well for drying.
Heat the olive oil. Saute the onion slices until they begin to turn golden brown, about five minutes.
Add the dandelion greens and garlic, and then stir until the greens wilt.
Stir in the halved tomatoes, turn off the heat and let the salad cool to room temperature.
When cool, sprinkle with salt and stir in the Feta cheese and Chick peas. The salad is ready to serve.