Cut the tomatoes in half and set aside.
In a small bowl, mix together the grated garlic, coriander, cumin, harissa and red chili flakes. Toss together to combine.
Sprinkle this spice mixture over the tomatoes and gently toss so the tomatoes are coated. Don't toss too roughly, this might damage the tomatoes' structure and cause them to lose their texture. Add salt and pepper to taste.
Rinse and dry your chickpeas and toss them in a large bowl with the onion slices.
In a separate small bowl, toss together the parsley and basil leaves. Use your hands to either gently tear or rub the herbs to release their flavor and aroma. Add a glug of red wine vinegar to this bowl, as well as a generous sprinkle of salt, and toss to coat.
Add the tomatoes and herbs to the bowl of chickpeas at the same time.
Either use your hands or tongs to toss the salad together. This should take only about 3-4 tosses.
Add a pour of olive oil over the salad and toss once more.
Top with a sprinkle of feta cheese and salt and pepper to taste.
Serve with crusty bread!