Chick Pea Salad

225 g/8 oz chick peas, soaked overnight
salt
4 tablespoons ginger dressing
1 small onion, peeled and finely chopped
1 red pepper, cored, deseeded and diced
2 tablespoons chopped parsley

Drain the chick peas, place in a pan and cover with cold water. Bring to the boil and simmer for 1 to 1 1/2 hours or until softened, adding a little salt towards the end of cooking.

Drain thoroughly and place in a bowl. Pour over the dressing and toss well while still warns. Leave to cool.

Add the onion, red pepper and freshly chopped parsley. Toss thoroughly and transfer to a salad bowl to serve.

SERVES 6