Organic Marinated Chickpea salad

1kg dried chickpeas
400 mls olive oil
2 lemons
5 cloves of garlic minced
1 inch piece of ginger minced
200 mls red wine vinegar
2 lrg red onions
3 teaspoon salt
2 tsp pepper

Soak dried chickpeas over night then cook for about 1 to 2 hours(you know when its done as you will be able to crush one easily). Take out about a quarter and mash then zest both lemons and juice, add the cloves of garlic, minced ginger and finely diced red onions combine all the dressin ingredients then mix well with chickpres and allow rest for at least an hour. This is really necessary to develop the flavor and it can last for anything up 3-4 days if refridgerated. When serving garnish with a handful of chopped parsley. This is large quantity as it was being made up for the cafe however it works just as well done in half quantities.