Chickpea Salad with Mint and Feta

• 1 small onion, thinly sliced
• 1 small fresh red chili, deseeded and minced
• 2 handfuls red or yellow cherry tomatoes, roughly chopped
• Juice of 2 lemons
• Extra virgin olive oil to taste
• Sea salt and freshly ground black pepper to taste
• 410g can of good-quality imported chickpeas, drained and rinsed
• 2 tablespoons fresh mint leaves, roughly torn or chopped
• 2 tablespoons fresh basil leaves, roughly torn or chopped
• 7 ounces feta cheese
Combine the onion, chili, and tomatoes with their juice into a bowl. Dress with most of the lemon juice and olive oil to taste (about three times as much as lemon juice), then season with salt and pepper. In a small skillet, drizzle a little olive oil over medium heat and add the chickpeas. Cook for a few minutes until hot and creamy and just beginning to color. Add them to the bowl and allow to marinate and cool. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve with the feta cheese loosely crumbled on top.

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