2 c. dried chick peas, picked over
1 bay leaf
1 tsp. salt
1/2 lb. chonizo (cured spicy pork sausage) or pepperoni, cut into 1/4 inch slices
1/3 c. sherry vinegar or wine vinegar
2/3 c. olive oil
1 tbsp. dijon style mustard
1 tsp. ground cumin
6 scallions, sliced thin

In a large saucepan, combine the chick peas and 6 cups water; bring the water to a boil and boil the chick peas for 2 minutes. Remove the pan from the heat and let the mixture stand for 1 hour. Drain the chick peas; return them to the pan and add 6 cups fresh water and the bay leaf. Bring the water to a boil and simmer the chick peas, covered, for 1 hour and 30 minutes to 2 hours or until they are tender. Add the salt and simmer the chick peas for 5 minutes more. Drain the chick peas and in a large bowl, combine them with the chorizo. Drizzle the mixture with 2 tablespoons of the vinegar and 1/4 cup of the oil; toss the mixture well and let it cool to room temperature.

In a small bowl, whisk together the remaining vinegar, the mustard, the cumin, and salt and pepper to taste. Add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad; add the scallions and salt and pepper to taste and toss the mixture well. The salad may be made up to 1 day in advance and kept covered and chilled. Makes about 6 cups.