410gmchickpeas(a tin, drained - or 4 handfuls of soaked and cooked chickpeas if you're in the mood)
1handfulpurple basil(or green, torn and chopped)
200gmnatural soft goat's cheese
Combine sliced onion, chilies and tomatoes, scraping tomato juice from your chopping board into the bowl as well.
Dress with juice of 1 1/2 lemons. Season to taste.
Heat chickpeas in a pan, then tip 90% of them into the bowl with tomatoes.
Mash the remaining chickpeas roughly with a fork and then scrape into the tomato bowl and mix well - this will give the salad a nice creamy consistency.
Allow to marinate for a while at room temperature. As you're ready to serve, toss in the mint and basil (and rocket if you like). Taste for seasoning and add the juice of the remaining half a lemon if needed.
Decant to a nicer serving dish put some goat's cheese on the top.