3 cups cooked chickpeas, drained Salt 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

Step 1 Place the chickpeas in a medium bowl and toss with the salt, oil and lemon juice. Cover and set aside to marinate at least 2 hours, up to 24 hours.

Step 2 Shortly before serving, add the parsley, garlic, chorizo, spring onion, bell pepper, tomatoes and olives. Add additional salt, if necessary. Serve cold or room temperature.

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