Chickpea Salad with Thai-Style of Poggiarello 
Beppe When I go to my friend, 's Farm to
Poggiarello to Foiano della Chiana, near Arezzo, I can not help but to stock up on extra virgin olive oil, Spelt, barley and chickpeas.
also the last time I went to him, to book an apartment of the farm for a couple of friends who would come and spend a few days of vacation in Tuscany, I had quite a few 'spare and cereal 'excellent extra virgin olive oil.
got home I put it to soak the beans ... and the next day .... salad :-)
Ingredients * 1 / 4 cup red wine vinegar
* 1 tablespoon extra virgin olive oil *
a bit 'of salt
*
a bit of black pepper * 2 cloves garlic
* 200 grams of chickpeas
* 1 / 2 red onion
* 1 handful of pitted olives
* 1 tablespoon chopped fresh parsley
* 1 teaspoon chopped fresh oregano
* 1 teaspoon chopped fresh rosemary
* 1 teaspoon thyme chopped fresh
Preparation Soak the chickpeas in cold water on the day first, and add a handful of salt.
The next day, drain the chickpeas and put them to boil for at least 1 / 2 hour in water. Combine first 5 ingredients in a bowl. Add the boiled chickpeas (you can also buy already cooked .... but not so good ...) to the remaining ingredients in a large bowl. Make a mixture of vinegar, oil and herbs and pour sull'insalata.
It is (or is it better to say that?) of the well dug-in tank by the monks of the thirteenth century ... small that some genius had the great idea to close! It 'was in fact filled by unknown at 1 m from the outside, as seen in photos. The logs above should perhaps indicate a potential danger ... Who knows?! 
