Does anyone have a recipe for Pickled Chickpeas?

I'm looking for the correct translation of an ingredient and also a recipe?

• I live in the Netherlands and this last weekend a gf of one of our friends came over with a salad she made herself and it was heaven on earth! The only problem comes is that she is Slovenian and speaks very poor English and she said that the recipe is in her head when I asked what it's called. It's a cold salad made with what we call 'kapucijners' in Dutch and I tried to get a translation and the closest I could find is marrowfat beans. Here are some pictures so you can understand what I mean. They are beans which you can buy dried or in a can/tin e.g http://www.orideli.com/images/hak_kapucijner.JPG, they have the consistency of chickpeas (but are darker) and look like this when used http://farm4.static.flickr.com/3204/3093735642_8f7d68ee7a.jpg?v=0 So then when it's clear what they are in English then I might have some more luck finding a recipe to know all the ingredients (I already googled in Dutch and nothing came up close). It was a cold salad with amongst other things, these beans, olives & fresh chives If anyone has any ideas then I would be eternally grateful :0)

• Answer:

  The other ingredient in the illustration looks like broccolini or Chinese Broccoli, a leafier version of the better-known broccoli, with only egg-sized heads. Very small pieces of ordinary broccoli could be used, too. In either case, blanch them by tossing into boiling salted water for 2 minutes, to still be a little crisp, and cool off quickly. Onion would go well, too, using halved and then very thinly sliced Spanish onions. Let them rest for half an hour sprinkled with a teaspoon of salt and a tablespoon of brown sugar, then add in the chickpeas (and broccoli, if using), fresh ground black pepper, olive oil and a sweet red wine vinegar to finish the dressing. .Three or 4 crushed juniper berries (jenever in Dutch) would not go astray, either. Chill an hour before serving