Moroccan tomato and chickpea salad

1 small red onion, finely sliced

400 g (13 oz) can chickpeas, rinsed and drained

2 vine tomatoes, chopped

2 tablespoons lemon juice

1 tablespoon olive oil

handful of fresh mixed herbs, such as mint and parsley, chopped

pinch of paprika

pinch of ground cumin

salt and pepper