If your using uncooked chickpeas, rinse and soak in a bowl of water overnight, at least 12 hours.
Drain the water in the next day and and rinse them with cold water and set aside.
Boil chickpeas in a pot filled with water for about 45-60 minutes or until they are soft.
If you are using canned chickpeas, cook for only 20 minutes in a pot of water.
If you needed add more water during the cooking process.
Once cooked, drain the excess water using a strainer and transfer into a bowl.
Add the diced onion, tomatoes, avocado pieces (optional), green peppers, banana peppers (optional), salt, black pepper and give quick toss.
Serve on a plate, grizzle with avocado salad dressing and garnish with black olives and parsley.