Rinse the chickpeas. Mix the lemon juice, oil, salt, pepper chopped onion, garlic and basil. Mix the chickpeas in the sauce and cover with a glad wrap for a few hours. Clean and cut the salad in stripes, lay it on a plate and pour the chickpeas and the chopped hard-boiled egg. Decorate with basil before serving.
3 spoons of lemon juice
1 clove of garlic
2 spoons of chopped basis
4 spoons of extra virgin olive oil
Salt & Pepper