Soak the chickpeas the night before in a bowl covered with plenty of salted water. Drain and boil for about an hour.
Once ready, drain and put them in a salad bowl.
Wash the mussels well, brush them until they are completely clean and remove the fine linen. Put them in a saucepan on the stove with two tablespoons of extra virgin olive oil, cover them with the lid and leave them on the stove until they open. From time to time, shake the pan.
When the mussels are open (remembering to eliminate those that remain closed) remove them from their shell and add them to the chickpeas.
Prepare the dressing with: finely chopped onion and parsley, extra virgin olive oil, apple cider vinegar and salt. Season the chickpeas and mussels and finish garnishing with pitted Taggiasca olives and a sprinkle of fresh pepper.