Garbonzo Bean Salad

1. Finely slice the red onion and chilies.

2. Roughly chop the tomatoes and mix them with the onion and chilies.

3. Scrape the mixture, along with the juices, into a bowl.

4. Dress with juice of half a lemon and flaxseed oil.

5. Season to taste with sea salt and black pepper.

6. Add the drained chickpeas and let the salad marinate at room temperature for a little while.

7. Just before serving, fold in the fresh mint, basil, and sprinkle the sunflower seeds on top.