Dill Bean Salad

1 can chickpeas, rinsed
1 cup tomatoes, diced
1 cucumber, diced
4 spring onions, diced
1 orange bell pepper, diced
1 tablespoon capers 
1/2 teaspoon Celtic sea salt 
1/4 teaspoon black pepper 
Pinch of red pepper flakes 
1/4 teaspoon dried oregano
1 handful of fresh dill and flat parsley, chopped 
1/4 cup extra virgin olive oil
Juice of 1  lemon or lime

In a large bowl, mix all the ingredients.
Let rest for 2 hours in the fridge before eating.