This works well with the Caribbean chilli-citrus dressing and is lovely servd just warm with a grilled dish such as the Barbecued monkfish with blow-your-head-off salsa.

Probably best by soaking and cooking the chickpeas, but also works very well with tinned chickpeas.

1. If using dried chickpeas, soak them overnight.
2. Add the smashed garlic cloves with a little olive oil to a pan with a tbsp of the shallots, a few sprigs of parsley, the bay leaves and carrot. Sweat for a few minutes over a medium-high heat.
3. If using dried chickpeas, add them to the pan, cover with cold water, bring to the boil and then simmer for about 2 hours until they have swollen in size and are soft and tender, adding salt after an hour of cooking. Otherwise, drain and rinse the tinned chickpeas and warm them up in the pan with the garlic and carrot.
4. Meanwhile, pour the dressing over the remaining sliced shallots and leave for 10 to 15 mins to soften the flavours.
5. Drain the chickpeas and remove the bay leaves and garlic. Toss in the dressing while still warm with the rest of the salad ingredients.