Ingredients

• 7 tablespoons olive oil
• 2 tablespoons sherry wine vinegar
• 9 ounces fresh chorizo sausage, in one piece
• 1 small Spanish onion, chopped fine
• 14 ounces chickpeas
• salt and pepper
• fresh oregano, finely chopped, for garnish

Instructions

1. Put 6 tablespoons of the olive oil, and the 2 tablespoons of vinegar in a bowl and whisk together.

2. Taste, and add more sherry vinegar, if desired, season with salt and pepper, and set aside.

3. Using a small sharp knife, remove the casing from the chorizo sausage.

4. Cut the meat into 1/4 inch thick slices, then cut each slice in half, making half moon shapes.

5. Heat the remaining olive oil in a small skillet over med/high heat.

6. Add the onion and saute for 2-3 minutes.

7. Add the sausage and cook for about 3 minutes, or until it's cooked through.

8. Remove the sausage and onions from pan with a slotted spoon and add to the dressing while still hot, and stir.

9. Drain the can of chickpeas, rinse with water and then drain again.

10. Add the chickpeas to the bowl with the other ingredients, and mix well.

11. Let mixture cool.

12. Just before serving, adjust the seasoning if needed.

13. Serve topped with the fresh oregano and nice chunks of bread, enjoy!