For the salad

Mix all the ingredients together and serve. It’s a good idea to allow the salad to marinate for a few hours before serving. If you need to store it in the fridge, however, make sure it returns to room temperature for 1-2 hours before serving.

For the cooked chick peas

Soak chick peas in water for 12 hours. Strain and place in a pot with 700 gr. water and bring to the boil. Lower the heat, skim and add remaining ingredients. Cover and cook over a very low heat until the chick peas are soft, approx. 1 ½ to 2 hours. Season salt and taste; make sure it is flavoursome and a little salty. Allow the chick peas to cool in their stock and then strain, keeping only the chick peas and removing the vegetables and bacon (the stock can be used in another recipe). Allow chick peas to cool at room temperature. Store in the fridge.