Soak the chickpeas in plenty of cold water overnight. Drain the chickpeas and bring to the boil with fresh water. Cook over medium heat for about 1-5 hours.

Drain and cool in the pot without a lid and allow to evaporate. Peel onions and garlic and finely chop both.

Heat the olive oil in a saucepan and sauté the onions and garlic for about 5-7 minutes over a low heat. Pour in the vinegar and broth and let it boil down over high heat.

Pour the hot marinade over the chickpeas and allow to cool. Rinse the herbs, shake dry and roughly chop the leaves. Crumble the feta cheese into small pieces.

Clean the spring onions, rinse and then cut into fine rings. Mix together the marinated chickpeas and the remaining ingredients and season well with salt, pepper and olive oil.

Tip 6: let it sit for at least 3 hours!