- 1 (14- to 15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 (4-ounce) cans octopus in oil, drained and cut into 1/2-inch pieces
- 1/3 cup thinly sliced red onion
- 1/2 green bell pepper, cut into thin strips
- 1 chayote (mirliton), peeled, seeded, and cubed (1/2 inch)
- 2 1/2 tablespoons Sherry vinegar
- 1/2 cup extra-virgin olive oil
- Toss together all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and let stand 10 minutes to allow flavors to develop.