Summer Chickpea Salad

Summer Chickpea Salad
from JamieOliver.com

1 small red onion, peeled (used about 1/4 of a small onion)
1–2 fresh red chilies, deseeded (used 1 small serrano)
2 handfuls of ripe red or yellow tomatoes
2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
1 14oz jar or can of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
a handful of fresh mint, chopped (used about 2 Tbsp chopped)
a handful of fresh green or purple basil, finely ripped (used about 2 Tbsp chopped)
7oz feta cheese (used maybe 1/4 cup)

First of all, finely slice your red onion. Once that’s done, finely slice your chilies then roughly chop your tomatoes, mixing them in with the onion and chilies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1¹⁄â‚‚ lemons and about 3 times as much good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.