Direction

Instructions:
1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo slices and cook until they are browned and crispy, about 5-7 minutes. Remove from pan and set aside.

2. In the same pan, add the diced red and yellow bell peppers, red onion, and minced garlic. Cook for 5-7 minutes, until the vegetables are softened.

3. Add the drained and rinsed chickpeas to the pan with the vegetables. Stir to combine.

4. In a small bowl, mix together the remaining tablespoon of olive oil with the paprika, cumin, and dried oregano. Pour this mixture over the chickpeas and vegetables in the pan. Stir to evenly coat everything in the spices.

5. Cook for an additional 5-7 minutes, until the chickpeas are heated through and the vegetables are tender.

6. Add the cooked chorizo back into the pan with the chickpeas and vegetables. Stir to combine and let cook for an additional 2-3 minutes.

7. Taste and season with salt and pepper to your liking.

8. Transfer the warm chorizo and chickpea salad to a serving dish and garnish with chopped fresh parsley or cilantro, if desired.

Serve immediately and enjoy this flavorful and protein-packed salad!