1 (7-ounce) package Greek feta in brine, sliced into bite sized pieces
Make the quinoa cakes
Coarsely chop the garlic in a food processor. Add the parsley and basil then pulse until finely chopped. Add the chickpeas and 1 teaspoon coarse salt and pulse until coarsely chopped.
Ina large bowl combine the chickpea mixture with the quinoa, Parmesan cheese, eggs and lemon zest until well combined. Spray a 1/4-cup measuring cup with cooking spray, then press the quinoa mixture into the measuring cup, smooth the top, and invert to release the cake onto a plate. Repeat with the remaining millet mixture. You should have about 10-12 cakes.
Heat 1-1/2 Tbs. of the grape seed oil in a large skillet over medium heat until shimmering hot. Add 4 or 5 of the cakes and use a spatula to gently flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 tablespoons grape seed oil to the skillet and cook the remaining cakes the same way.
Make the dressing
Combine the red onion, parsley leaves, mustard, vinegar, lemon juice, zest and cayenne in a food processor and pulse until combined. Add the olive oil and pulse to combine. Add the sour cream, season with salt and pepper and process for 30 seconds until creamy.