Chickpea and Caper Salad with Charred Red Peppers (Garbanzos Alinados con Alcaparras)

Ingredients

• 4 cups canned chickpeas (drained and rinsed (approx 800 grams/28 oz.))
• 1 red onion (finely chopped)
• 4.4 oz. / 125g of Piquillo roasted peppers in a jar (drained)
• ½ cup capers
• 2 tablespoons pitted black olives (cut into rounds)
• Handful of fresh parsley (finely chopped)
• ¼ cup olive oil
• 1 lemon (juiced)
• 1 garlic clove (minced)
• Salt and pepper (to taste)