If using dried chickpeas, place them in a medium saucepan, cover with cold water, and let soak overnight; do not drain.

Add the bay leaf, salt, and additional water if necessary.

Cover and cook for 1½ to 2 hours or until tender.

Rinse, drain, remove the bay leaf, and let cool.

If using canned chickpeas, drain and rinse them.

Press the boiled egg yolk through a fine-mesh strainer into a small bowl.

Add the olive oil and red wine vinegar, then whisk to combine.

Stir in the finely chopped onion, garlic, 1 tablespoon of parsley, and capers into the dressing mixture.

Add the cooked chickpeas to the dressing mixture and toss until evenly coated.

Refrigerate the marinated chickpeas overnight to allow the flavors to meld.

Before serving, bring the marinated chickpeas to room temperature and sprinkle with the remaining 1 tablespoon of finely chopped parsley.

Serve and enjoy the delicious Spanish flavors of these Marinated Chickpeas!