Garbanzo Salad with Roasted Peppers and Spanish Chorizo

note: Note that Steve used pre-cooked Spanish chorizo, which is different from the fresh Mexican-style chorizo that needs to be cooked first.

2 cups cooked, drained Rancho Gordo Garbanzo Beans

1 cup chopped roasted red bell pepper (jarred is fine)

1 cup diced cured Spanish chorizo (or to taste)

¼ cup minced white onion

2 to 3 tablespoons extra-virgin olive oil

1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar

Salt and freshly ground pepper

Fresh flat-leaf parsley for garnish

Directions at ranchogordo.com

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