Cut the tomatoes, cucumber and avocado into small cubes and the spring onions into fine rings.
Halve, seed and finely chop the chili pepper and chop the fresh herbs. Mix everything together with the chickpeas in a large salad bowl and “crumble” the feta into it with your fingers.
Add the black sesame seeds. Marinate everything with salt, pepper, lemon juice and olive oil and mix well.
Preparation Tip:
This chickpea salad tastes best when left to marinate for 15-20 minutes.
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