Drain the jar of chickpeas and rinse under cold running water, once they´re well cleaned shake off any excess water and add the chickpeas to a large bowl, rinse ½ cup of green pimento stuffed Spanish olives under cold running water just for a few seconds, then shake off any excess water and transfer the olives to a wood cutting board, using a chef´s knife push down on the olives that way they dont roll off the board when you cut them, finely dice them and add to the bowl with the chickpeas, do the exact same thing with a ¼ cup of black Spanish olives, then finely mince 2 cloves of garlic and them to the bowl

Season everything with a generous ½ teaspoon of dried thyme, a generous ½ teaspoon of dried oregano, a generous ½ teaspoon of dried parsley, a generous ½ teaspoon of sea salt and about ⅛ teaspoon of freshly cracked black pepper, for the last ingredient grab a handful of fresh chives, finely chop them and them to the bowl

To make the dressing add a ¼ cup of extra virgin Spanish olive oil into a seperate bowl along with 1 tablespoon of white wine vinegar and whisk it all together, then drizzle the dressing on top of the salad and mix everything together until well combined, enjoy!