This is my friend Stephen’s way of serving chickpeas. It can be made beforehand and left to marinate for a couple of hours before being served at room temperature. Make sure that everything has cooled before you mix it all together, or else the feta will melt. I bought skinned chickpeas in Greece, which worked well and, if you need to be a little more spontaneous, you can use tinned chickpeas. Serve with chicken breasts or lamb chops that have been marinated in cumin and yoghurt and then grilled.