Soak the chickpeas in cold water for 12 hours, drain the water and boil them in plenty of fresh water for 2 hours. Then drain them in a sieve and let them cool. In a large salad bowl, mix a salad dressing made of onion and garlic cloves, both finely chopped, a pinch of freshly grated salt, mustard, nutmeg, pepper, vinegar and oil. Mix it with the chickpeas and sprinkle the leaf salad with chopped parsley or possibly cilantro.
The same recipe can be made with lentils, which do not need to soak and only 20 to half an hour.
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