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1
If using raw octopus, remove and discard the eyes and beak and clean thoroughly.
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2
Sprinkle all over with salt and knead well to tenderize.
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3
Rinse under cold running water.
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4
To make the poaching liquid, pour the fish stock or clam juice, water, and vinegar into a stockpot into which a medium strainer will fit.
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5
Add the black peppercorns and bay leaves and bring to a boil.
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6
Place the cleaned octopus in the strainer and dip in the boiling liquid for 30 seconds.
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7
Remove and let rest for about 2 minutes.
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8
Repeat this procedure twice.
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9
Transfer the blanched octopus to a tray and refrigerate until cold.
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10
Strain the poaching liquid and reserve 1/4 cup.
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11
When ready to use, cut the octopus into bitesized pieces.
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12
Drain the soaked chick peas and, in a large pot, combine them with the water and the bay leaf.
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13
Bring up to a boil, reduce the heat and simmer covered for about 2 1/2 hours, or until tender.
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14
Drain well and discard the bay leaf.
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15
(Or, if desired, use canned chick peas for this dish: rinse and drain them well before adding to the salad.)
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16
In a bowl, combine the octopus, reserved octopus cooking liquid, chickpeas, lemon juice, parsley, oregano, salt, black pepper, and olive oil.
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17
Toss together until all the ingredients are well coated.
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18
Mound the salad onto a platter and place leaves of red leaf lettuce upright all around the edges.
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19
If desired, sprinkle with crumbled feta and diced tomatoes.
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20
Serve immediately.
