• Mix the onion with 1 tbsp of the vinegar, salt and sugar to pickle it slightly and take away the rawness. 
• Leave for 15 minutes or more. 
• When ready, mix with the chickpeas, cucumber, feta, parsley and basil in a large bowl. 
• Mix the remaining 2 tbsp vinegar with the extra-virgin olive oil and season to taste. Pour over the salad,  mix again to coat.
  
  Instagram: @victoriaprever

Recipe first published in the JC July 9 2020