How to make
Soak the chickpeas in water overnight. The next day, change the water and bring it to the boil until completely tender. Optionally, remove the skins.
Combine the chickpeas in a bowl with the finely chopped tomatoes, whole, pitted olives and parsley. Everything is mixed with spices, vinegar and olive oil.
Serve the salad and put 2-3 small salmon fillets on top and decorate with fresh basil.
