Chickpeas with parsley and chives

For 4 people
1/2 kg of chickpeas-1 piece of kombu seaweed

Seasoning: 1 handful of parsley-1 bunch of chives-2 Tablespoons extra virgin olive oil-2 tablespoons rice vinegar (or apples)--2 tablespoons soy sauce (shoyu)-sale

Put to soak the chickpeas overnight.
Let them boil in pressure cooker with about 2 litres of water for an hour with a piece of kombu seaweed, after having soaked for 10-15 minutes.
Drain and toss with the sauce you have prepared in the meantime chopping parsley, chives and the kombu seaweed that you used for cooking. Then emulsionateli in a small bowl with all other ingredients and toss the chickpeas.