This is almost like a salad. The chickpeas are served at room temperature, while the fresh and vibrant green sauce lifts the dish as a whole. Don't be tempted to leave it out, as the dish will lose all its life.
400g/13oz cooked chickpeas
1 tbsp red-wine vinegar
1 bunch flat-leaf parsley
3 tbsp olive oil
For the green sauce
3 tbsp chopped flat-leaf parsley
1 tbsp chopped tarragon
1 tbsp chopped mint
3 anchovy fillets, very finely chopped
1 tsp red-wine vinegar
2 tbsp olive oil
The juice of half a lemon
Place all the chopped herbs and the anchovies into a bowl. Add the vinegar and a little salt and stir well to combine. Pour over the olive oil and stir once again.
Place the chickpeas into a bowl. Add the vinegar, parsley and olive oil, and season with the salt. Squeeze over the lemon juice and stir together.
Cook the scallops as per the first recipe (see related links). Spoon the chickpeas on to a plate and lay the scallops on top. Pour over the green sauce and serve at once.