Chickpea Salad with Pata Negra
Soak chickpeas overnight in a bowl of water. Drain and combine with water to cover in a pot. Bring to a boil and simmer about 45 minutes.
Meanwhile, make dressing: Peel and finely chop onions. Combine onions with oil, lemon juice, vinegar, and sugar. Season with salt and pepper. Drain chickpeas well and mix with dressing. Let cool to room temperature.
Rinse parsley, shake dry and chop. Mix parsley with chickpeas and season to taste. Arrange salad on a large serving plate or divide among bowls and serve topped with Pata Negra (Iberian ham).
Serve with white bread if desired.