Chickpea and tomato salad

Ingredients

• chickpeas, soaked for 8-10 hours then cooked in natural mineral or filtered wate
• cherry tomatoes, washed and cut into wedges
• large handfuls of fresh parsley, rinsed, pat dried and more ore less finely chop
• half a red onion, peeled and finely sliced
• juice of 1 lemon
• a small handful of fresh mint leaves, washed and pat dried, whole or chopped
• half a teaspoon of ground cumin
• chilli powder, just enough to taste
• extra virgin olive oil, to taste
• whole sea salt, just enough to taste