Heat the olive oil in a small frying pan.
Cook the chickpeas in the hot oil until the surface is starting to brown.
Add the green beans. Cook, stirring often, for a minute.
Add the bell pepper and cook, stirring, for half a minute.
Stir in the tomatoes. Season with salt and pepper. Tip: if using a lot of feta, use salt sparingly. Stir once more and cook for another half a minute.
Tilt the contents of the frying pan into a salad bowl.
Spread the crumbled feta over the vegetables or crumble a piece of feta directly over them.
Sprinkle in the toasted cashew nuts.
Squeeze the lemon directly over everything making sure that no seeds fall into the bowl.
Drizzle extra virgin olive oil over the salad.
Garnish with basil chiffonade.
Serve the warm chickpea and green beans salad immediately.