This is a salad that requires the preparation of two different dishes before serving.
Your ingredients are :
Mussels and Clams ( white wine, garlic and Extra Virgin Olive Oil with fresh Lemons )
Half a Red Onion
1 lemon juice
Herbs for Greek salad
Your chickpeas and any pulses for that matter need to be rinsed, and once they start boiling you need to extract the foam using a spoon. Once they have started boiling in salted water and you have taken the foam out, cover and let them cook in a slow fire for at least 40 minutes. When ready, drain them and add Extra Virgin Olive Oil to keep them separated and juicy.
While the chickpeas are cooking, rinse your clams and mussels and steam them in a pan for a few minutes. Add the white wine, garlic and Extra Virgin Olive Oil with Lemons to create a white sauce.
Slightly fry the Wild capers and let them rest until they reach room temperature.
After both the clams and the mussels have cooled down, take the out of shell and put into a salad bowl together with the sauce. Add the chickpeas once they reach room temperature too.
Add the wild arugula, half a red onion thinly sliced, sliced loukaniko salami, Extra Virgin Olive Oil, the lemon juice, Herbs for Greek salad and top with the fried Wild capers.