Chickpeas salad with Ciliegino Tomatoes and Onions
Ingredients for 4 people
200g of Chickpeas, 10 basil leaves, ½ onion, 1 teaspoon of parsley finely diced, extra virgin olive oil, 10 ciliegino tomatoes, fine sea salt, ground pepper, 1 chilli.
Soak the Chickpeas in the water and it sit for 8 hours (or 1 night), then completely drain. Then put the chickpeas in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for at least 75 minutes, until fairly soft. Add some hot water if too dry.
Add two tablespoons of fine sea salt at the end of the cooking. (Cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker). Drain the Chickpeas, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge. In the meantime, in a salad bowl put the tomatoes, cut into pieces, add the parsley, the onion finely diced, the minced chilli and dress with extra virgin olive oil and some salt.
Finally, put the Chickpeas in the salad bowl, season with fresh black ground pepper, stir and serve as an hors d’oeuvre.