Soak the chickpeas in the water and let sit for 1 day, 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. (Cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker). Add two spoons of salt at the end of the cooking.

In a saucepan, warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the parsley, the shelled shrimps with some fine sea salt, stir and let cook for 6-7 minutes over low heat, covered. In another saucepan, warm up a bit of extra virgin olive oil, then add the courgettes coarsely shredded, 172 spoon of fine sea salt and let cook for 10 minutes over low heat, covered. Finally, in a salad bowl, put the chickpeas, the sauce with shrimps and the courgettes still warm, stir and serve.

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.