Chickpeas are a treasure in countries like Morocco, Tunisia, Italy and Spain.
You can make this salad quickly, especially when using ready cooked chickpeas that are jarred or canned.

Ingredients

1 small onion, peeled
2 fresh red chillies, deseeded
2 handfuls of red cherry tomatoes
2 lemons
olive oil
sea salt and freshly ground black pepper
1 jar or can chickpeas, drained
a handful of fresh mint, chopped
a handful of fresh basil, finely ripped
200g feta cheese

First of all, finely slice the onion. Once that is done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Put into a bowl and add the juice of 1 and-a-half lemons and about 3 times as much olive oil. Season to taste.

Heat the chickpeas in a pan, then add most of them to the bowl. Mash the remaining chickpeas and add these as well. Allow to marinate for a little while, add the basil and mint to the salad, crumble the feta cheeze on top as well and serve at room temperature.