In a medium serving bowl, whisk together the extra-virgin olive oil, finely chopped Vidalia onion, finely chopped red bell pepper, finely chopped fresh flat-leaf parsley, red wine vinegar, capers, and finely chopped garlic.

Stir in the drained and rinsed chickpeas into the dressing mixture until well coated.

Season with kosher or sea salt and freshly ground black pepper to taste.

Let the marinated chickpeas sit at room temperature for 1 hour to allow the flavors to meld.

Before serving, sprinkle the finely chopped hard-boiled egg yolk over the marinated chickpeas.

Serve at room temperature and enjoy the flavorful Spanish twist on this Marinated Chickpeas with Capers and Red Pepper dish!