An Eatwell Farmhouse Kitchen adaptation of a Jamie Oliver recipe

1 small Onion, peeled and thinly sliced

6 to 8 Lunchbox Peppers, seeded and chopped

1 basket Cherry Tomatoes, roughly chopped

1 Lemon

3 TB Walnut Oil, I like our local Glashoff Farms 

Good Salt and freshly ground Black Pepper to taste

1 can organic Chickpeas

1/4 cup fresh Parsley, chopped

1/4 cup fresh Basil, finely ripped

Crumbled Feta Cheese, to taste

Finely slice the shallot, the put into a small bowl and cover with water, a good pinch of sugar and a splash of vinegar.  Let this soak in vinegar water for a few minutes while you are working on everything else.  Mix peppers and tomatoes in a bowl and add the walnut oil, zest from the lemon, and juice from half.  Season with salt and pepper.  Jamie suggests heating the chickpeas, and mashing just a few to make the salad a bit creamy.  Add the chickpeas, basil, parsley and chopped shallot to the bowl, mix well, and allow to marinate for a little while.  Right before you serve, toss on some crumbled feta.  Taste for seasoning, adjust if necessary, serve room temp