To make the dressing, add the olive oil into a bowl, along with the honey, dijon mustard, white wine vinegar and season with sea salt & black pepper, whisk together until well mixed and set aside
Drain the cans of chickpeas into a colander and rinse under cold water, then shake off any excess water and add into a large bowl
Finely chop the red onion, red bell pepper, black olives and parsley, add the chopped ingredients into the bowl with the chickpeas, season with sea salt & black pepper and gently mix together
Before adding the dressing, give it a quick whisk, then add over the salad and gently mix everything together
You can serve this salad at room temperature or even chilled, just cover with saran wrap and add into the fridge for at least 1 to 2 hours, enjoy!