Chickpea salad recipe - Telegraph 1 tsp mustard 2-3 tbsp red wine vinegar 2-3 la rge ripe tomatoes (I use the big bull's heart ones), diced 1 cucumber, diced A small bunch of parsley, roughly chopped Place chickpeas in a saucepan with a little water, the garlic and the rosemary. Heat for a few minutes to combine the flavours. Add the mustard, vinegar, olive oil and some salt and pepper. Taste - the chickpeas should be zingy and rich - and adjust salt and vinegar until they're tasting great. Place the tomatoes and cucumber in a large bowl. Add the chickpeas and sprinkle over the parsley, then combine well. Taste again and adjust seasoning if necessary. Serve a little warm or at room temperature. It's better after it has sat for half an hour or so.