Summary

Ingredients

• 1 small onion (s), red, peeled
• 1 chilli pepper (s), fresh red, seeds removed
• 2 handfuls cherry tomato (s), ripe red and yellow
• 2 lemon (s)
• olive oil
• Sea salt and freshly ground black pepper
• 400 g chickpeas, cooked
• 1 handful mint, fresh, chopped
• 1 handful fresh basil, finely torn
• 200 g feta cheese

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Instructions

1. Cut the onion and chilli peppers into very fine slices and roughly chop the tomatoes. Put everything in a bowl and mix with the juice of 1 ½ lemons and three times the amount of olive oil. Season to taste with salt and pepper.
2. Heat the chickpeas in a saucepan and add about 90% of them to the tomatoes. Puree the remaining peas and add them as well. Mix everything together and let it steep briefly.
3. Just before the salad comes on the table, mix in the mint and basil. Season again with salt, pepper and lemon juice. Finally, crumble the feta cheese over it.