Dice sausage and onion. Mince garlic. Drain chickpeas. Drain peppers and slice.
Heat a 10-inch cast iron skillet (or other high-sided skillet) over medium-high heat. Add olive oil and diced sausage, and cook for 5-7 minutes until lightly browned. Add onion, garlic, and salt and cook until softened, 5-7 minutes.
Pour sausage mixture into bowl and add drained chickpeas and sliced peppers. Toss with sherry vinegar. Add pepper. Taste for salt and adjust. Garnish with parsley leaves. Serve warm or at room temperature, with plenty of crusty bread for dipping.
*For a vegetarian version, use quartered mushrooms, and add 1 teaspoon of smoked paprika.