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Ingredients

• 2 16-ounce cans chickpeas, rinsed and drained
• 8 ounces cured ham (preferably Serrano ham or prosciutto), cut into 1/4-inch pieces
• 2 hard-cooked eggs
• 1/2  cup chopped green onions
• 1 large tomato, seeded and diced
• 1/2  cup chopped fresh parsley
• 1/3 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 teaspoon garlic, about 1 medium clove
• Sea salt and freshly ground black pepper, to taste

Description

Makes 8 Servings.

Viking