Method:
Put chickpeas in a bowl with approx 3 litres of water. Add 1 teaspoon of bicarbonate of soda to the water and soak chickpeas overnight. 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.
To make up salad, toss all ingredients together in a bowl until combined
Sprinkle with pepper and serve
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