Zesty Spanish Chickpea and Artichoke Salad

In a large bowl, combine the rinsed and drained chickpeas, quartered artichoke hearts, and finely diced red onion.

Add the chopped fresh parsley to the bowl with the other ingredients.

In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar, smoked paprika, salt, and black pepper to create the dressing.

Pour the dressing over the chickpea and artichoke mixture.

Toss gently until all ingredients are well coated with the dressing. Serve immediately or chill for later.