Aljomar Iberico Salchichon and chickpea salad

Ingredients

• ¾ kg. cooked and drained chickpeas
• 6 slices of Aljomar Iberico salchichon
• 2 boiled eggs, peeled
• Chopped parsley
• 2 handfuls of sliced gherkins (pickled cucumbers)
• 2 tablespoons mayonnaise
• 8 tables poons EVOO
• 2 tables poons cider vinegar
• Salt and freshly ground peppe

Method

Place chickpeas (from a jar or, preferably, leftovers from a soup or stew) into a bowl. Chop the boiled eggs. Thinly slice gherkins using a sharp knife. 

Tear the salchichon into strips. Combine these ingredients in a serving bowl or salad bowl, add parsley. In a separate bowl, combine salt and pepper with the vinegar until completely dissolved. Add olive oil in a slow stream, whisking with a fork. Finish by adding the mayonnaise. Blend well. The dressing should be creamy. 

Check seasoning, adding salt and pepper to taste. 

Drizzle dressing over the chickpea mixture and toss to combine. Refrigerate before eating.