Sprinkle your chickpeas with the chilli flakes, toss them around and leave to one side for a couple of hours.
Sprinkle your red onions with the sumac in another bowl and mix well.
Now add your salt, lemon juice, oil and nar ekşisi (pomegranate molasses).
Mix well and leave for a couple of hours or so in the fridge.
When you are ready to serve, cut your cherry tomatoes into halves or quarters, depending on their size.
Chop your parsley and mint.
In a large bowl, add all of your ingredients, including the fresh chillies and mix carefully so that you don't crush the tomatoes.
Serve in bowls and crumble white cheese over the top, if you like.