Drain the canned chickpeas into a sieve, rinse under cold running water, transfer into a dishcloth and pat completely dry, add the chickpeas into a large bowl

Finely chop 1 green bell pepper, finely chop 2 tomatoes, finely dice 1 red onion and thinly slice 12 black pitted olives, add all the ingredinets into the bowl with the chickpeas

Add 2 tbsp of finely chopped parsley into the bowl and season everything with sea salt & black pepper

To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with 1/2 tbsp sherry vinegar, finely grate 1 clove of garlic and lightly season with sea salt & black pepper, whisk together

Add the dressing over the salad and gently mix together until well combined, cover with seran wrap and add to the fridge

After 2 hours remove from the fridge, transfer into a serving dish and serve, enjoy!