Chickpea Salad With Chorizo (Garbanzos Aliñados Con Chorizo)

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Los Angeles Times


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3 cups cooked chickpeas, drained


3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

6 tablespoons chopped flat-leaf parsley

1 clove garlic, finely chopped

3 ounces Spanish chorizo, cut in 3/8-inch dice

1 green onion, including some of the green part, chopped

3 tablespoons chopped red bell pepper

6 cherry tomatoes, halved

12 pitted black olives

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