1. Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan)

2. Prepare the tomato by blanching it and removing the skin and pips folowing this cut it into small cubes and place in a bowl

3. Add the red peppers to the tomato (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips)

4. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper

5. Add the chickpeas to the salad mixture

6. Garnish with fresh parsley and serve

 

Tips and ideas:

• If using dried chickpeas soak them overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan
• Make sure you drain and rinse the chick peas well
• Make sure the chickpeas have had time to cool down before adding them to the salad
• To cut down on preparation time use preprepared chickpeas from a tin