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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 ½ 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!