Prepare the vegetables

• Finely slice the red onion and the deseeded chilies.
• Roughly chop the tomatoes.

Combine and dress

• Scrape the onion, chilies and tomatoes with all their juices into a bowl.
• Dress with the juice of half a lemon and the flaxseed oil.
• Season to taste with sea salt and black pepper.

Marinate with the chickpeas

• Add the drained chickpeas and mix well.
• Let the salad marinate at room temperature.

Finish and serve

• Just before serving, fold in the chopped mint and basil.
• Sprinkle the sunflower seeds on top.