Drain the chickpeas well.
Stir basil, vinegar, shallot, aceto balsamic vinegar, oil, salt and pepper to a vinaigrette.
Mix the feta cubes with the chickpeas in the sauce and let it stand for about half an hour with the lid closed.
Season the tomato slices with a little salt and pepper. Cover the plate with lettuce and tomato slices and spread the chickpea salad evenly on top.
Our tip: Use high-quality red wine for an especially fine taste!
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