A light salad that can be served hot or cold as an accompaniment to fish (see salted cod ceviche) or grilled meat. A little different from the Portuguese traditional… the smoked fat gives the dish a nice rich taste.
1. Soak chick peas overnight
2. Boil in salted water with a bay leaf and a peeled onion pierced with 5-6 cloves. 40 minutes should do it. You want them tender but not falling apart. Try them!
3. Heat up “golden” fat preferably smoked (jamon fat, lardo, gordura de presunto etc…). Briefly fry finely chopped red onion then add boiled and strained chick peas (keep some of the water and peas for soup or hummus).
4. Mash 2 cloves of garlic with some salt and mix with olive oil and lemon juice to make a dressing. Toss with the chickpeas and with finely chopped garlic and parsley. Serve hot or cold with optional guarnish of strips of roasted red pepper (not from a jar though!)