If the chickpeas are dried, soak overnight, rinse, place in a pan and bring to the boil. Skim off the residue that rises to the surface, simmer for an hour and drain. If using tinned chickpeas just drain and rinse.
Heat the olive oil in a pan add the onions and cook until golden. Add the chickpeas, mix and heat for 5 minutes. Add the dill and lemon juice, stir well and serve.