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Step 1.
Empty the jar of chickpeas into a pan, water and all. Set over a medium heat and bring to a gentle simmer. Cook for 5 mins then turn off the heat and set aside.
Step 2.
Cut the tomatoes into even-sized chunks. Cut the peppers into strips and thinly slice the red onion and cucumber. Chuck the lot into a bowl, season generously with salt and pepper and squeeze over the juice of one lemon. Throw in a splash of the pepper liquid, and toss everything together.
Step 3.
Drain the warm chickpeas and add to the salad along with the feta and a dash of oil from the tin. Toss through the rocket and leaves from the basil.
Step 4.
Season, add 50ml of olive oil, and more lemon juice if needed. Divide between warm plates and serve.
