Warm chickpea salad with Black Forest Ham, sun-dried tomatoes, and wild garlic pesto

Ingredients

• 250 g Chickpeas, canned
• 70 g Black Forest ham, chopped
• 8 pcs Sun-dried tomatoes
• 2 tbsp Wild garlic pesto

Method

1. Filter the chickpeas in a drain then wash them.
2. Put the peas into water in a pot and warm them up on low heat.
3. Chop the Black Forest ham and the sun-dried tomatoes (tomatoes can stay juicy from olive oil where they were stored).
4. Turn off the heat under chickpeas and filter them.
5. Mix everything, as well as the pesto in a serving bowl.