Ingredients

• 3 ounces dry-cured Spanish chorizo, casing removed, thinly sliced into half-moons (about 1/2 cup) 

• 2 cups cooked and drained chickpeas 

• 1 cup drained jarred roasted red bell peppers, chopped

• 1/4 cup finely chopped white onion

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons apple cider vinegar or pineapple vinegar

• 1 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon black pepper plus more to taste

• 2 tablespoons finely chopped fresh flat-leaf parsley