Ensalada de Garbanzos is a traditional spannish recipe combining some of my favorite flavors. Especially the Chorizo and Pimientos del Piquillo (Roasted sweet bell peppers) are ingredients to fall in love with. This delicious salad can be served hot or cold and goes well along some grilled meat! Enjoy!
Prepare your BBQ for a direct cooking session on medium heat (+- 200°C/400°F)
Add the canned chickpeas to a strainer to drain the excess liquid from the can. Do this above the sink while rinsing them under cold running water.
Add the chopped onions and garlic and let the onions brown slightly.
Meanwhile you put the bell peppers on top of the grid directly above the fire. Let them sit until the skin blackens. Don't worry it's getting burned. Let them cool down afterwards and remove the peel. You'll notice your sweet bell pepper has a delicious roasted sweetness that's unbeatable. These are also called Pimientos del Piquillo and are delicious with goat cheese. (If you don't like to make them yourself for some reason you can buy them here)
Add the chickpeas to the cast iron pan. Add the sweet bell pepper slices and the sherry vinegar. Stir the ingredients and add salt, pepper and more vinegar to taste. Let cook for another 10 minutes.
You can serve this meal warm or on room temperature as long as you don't forget to sprinkle some fresh parsley on top of it to finish it off