Dill Veggie and Bean Salad

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

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