With its mix of red, green, and white ingredients, this makes a colorful luncheon dish or appetizer. I love to make it in the summer when fresh herbs are plentiful.
When seeding chile peppers, Nash advises wearing thin plastic gloves to avoid irritating your skin or eyes.
Place the chickpeas in a bowl, cover with cold water, and soak overnight.
Drain the chickpeas and place them in a large saucepan with enough water to cover. Bring to boil over high heat. Lower the heat and cook, partially covered, until they are soft, about 35 minutes. Drain in a sieve and place in a large bowl.
Trim the ends of the cucumbers. Cut the cucumbers in ½ lengthwise and remove the seeds. Cut the cucumbers into ½-inch cubes. Combine them with the chickpeas.
Cut the chiles in ½ lengthwise, then core, seed, and finely chop (see note). Combine them with the chickpeas and cucumbers, and add the onion, mint, and cilantro.
Mix the lemon juice and zest, oil, and honey. Toss with the salad and season to taste with the salt and pepper. Place the dressed salad on a bed of mâche sprinkled with extra-virgin olive oil. Top with the feta and serve.