Halve the cherry tomatoes.
Chop the onions and the cilantro fine.
Mix the halved cherry tomatoes, onions and cilantro.
Season the mixture with the lemon juice and some olive oil.
Heat 2 tablespoons of olive oil in a pan.
Bake the chickpeas for 4 minutes on low heat.
Season with cumin, ras el hanout, pepper and salt.
Mix the chickpeas well, and bake for another 4 minutes.
Add the chickpeas to the mixture and serve while still lukewarm.