Chickpea Salad

I love chickpeas, and I love the fresh meaty-ness of this salad. The brightness of the mint and lemon with the salty feta and the warm chickpeas just make for a perfect lunch, snack or dinner salad on a summer evening.

Chickpea Salad
(Serves 6)

1 small red onion, peeled and thinly sliced
2 red chillies, deseeded and thinly sliced crosswise
3 handfuls red and yellow tomatoes, grape and cherry
2 lemons, juiced
evoo
sea or kosher salt and freshly ground pepper
1 can of chickpeas, drained
handful of mint, chopped
handful of basil, torn
5 oz feta

1) Put the chillies and onions in a large bowl, then chop your tomatoes (halves and quarters) and add them with their juice.

2) Add the juice of the lemons and a few glugs of olive oil (to taste), then season.

3) Heat the chickpeas in a pan, mushing up some of them. When they are nice and warm add to the bowl.

4) Allow to sit for a few minutes while you prep other components of the meal, they flavors come together nicely at room temp. Add the mint, basil and feta just prior to serving.