Summery chickpea salad with feta cheese

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely slice the onion and chili peppers and roughly chop the tomatoes. Place everything in a bowl and toss with the juice of 1 1/2 lemons and three times the amount of olive oil. Season with salt and pepper. 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 sit for a moment. Just before serving, stir in the mint and basil. Season again with salt, pepper, and lemon juice. Finally, crumble the feta cheese over the top.