Chickpeas salad with Extra Virgin Olive Oil, sundried tomato, fresh onion and mint

Ingredients

• 300g. chickpeas
• 100g. Extra Virgin Olive Oil CALLISTA
• 60g. sundried tomatoes, chopped
• 50g. fresh onion, chopped
• 1 whole medium onion
• 20g. mint, chopped
• 10g. white vinegar
• 2 bay leaves
• Salt and freshly ground pepper

Method

1. Soak the chickpeas in water one night before (10 hours).
2. Next day, in a saucepan boil chickpeas over low heat, add onion and bay leaf. Once the chickpeas soften, strain them removing the onion and bay leaves.
3. In a bowl, add chickpeas, chopped onion, half mint, a little extra virgin olive oil, salt and pepper and mix gently.
4. In a bowl, whisk the remaining extra virgin olive oil with half the sundried tomato and vinegar and pour over the chickpeas.
5. Serve garnished with the remaining sundried tomatoes and remaining mint.