Ingredients
- 500g of cooked chickpeas
- 2 tbsp olive oil
- 4 rashers of prosciutto
- 1 cup freshly shelled peas
- 200g cherry tomatoes
- 2 cups roughly chopped rocket leaves
- 4-5 tbsp extra virgin olive oil
- salt and pepper
Method
Precooked canned chickpeas are convenient, but there is no comparison in texture, colour or flavour with chickpeas prepared in the following way: the night before, soak 250g of dried chickpeas in 3 litres of water, adding a heaped teaspoon of bicarbonate of soda. The next day, drain and place the chickpeas in a pot, cover with water 4-5cm above the level of the chickpeas and bring to the boil. Turn down to a simmer and cook for 30-40 minutes until tender. Drain and cool before storing in the refrigerator until needed.
For four people, place 500g of cooked chickpeas in a large mixing bowl. If using precooked canned chickpeas, make sure this quantity is the drained weight.
Heat 2 tbsp olive oil in a pan and add 4 rashers of prosciutto. Turn once so that the prosciutto is crisp but not burnt. Drain on some absorbent paper.
Cook 1 cup freshly shelled peas until tender, drain and add to the bowl of chickpeas.
Wash 200g cherry tomatoes and cut each in half. Add to the bowl along with 2 cups roughly chopped rocket leaves.
Dress the salad with 4-5 tbsp extra virgin olive oil and season with salt and pepper.
To serve, spoon onto individual plates or one large one for the table and crumble the fried prosciutto rashers over the top before serving.
