Let's cook.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until crispy and browned. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the rinsed and drained garbanzo beans to the skillet with the chorizo fat. Cook over medium heat for 3-5 minutes, stirring occasionally, until lightly browned and slightly crispy. Remove from heat and let cool slightly.
In a large bowl, combine the cooked garbanzo beans, crispy chorizo, diced red onion, diced red bell pepper, and chopped fresh parsley.
In a small bowl, whisk together the red wine vinegar, 1 tablespoon of extra virgin olive oil, smoked paprika, and salt until well combined.
Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
Serve immediately or chill for at least 15 minutes for flavors to meld.
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