Steve made this super simple, flexible salad for an Instagram Live episode and we got some requests for the full recipe. Ta-da!

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)
• 1/4 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

Serves 2 to 4 

1. In a serving bowl, combine the Garbanzos, pepper, chorizo, and onion. Add the oil and vinegar. Season to taste with salt and pepper. Stir well to combine all of the ingredients.
2. Taste and adjust the seasonings as needed. Garnish with parsley.