Place the chickpeas in a bowl and roughly mash with a fork.
Toss with the onion, parsley, salt and pepper. Place the lemon juice, tahini and oil in a bowl and whisk to combine. Pour the dressing over the salad and allow to marinate for 5 minutes.
Cook the chorizo under a preheated hot grill for 3-4 minutes each side or until golden. (Cooking in a fry pan on the stove also works fine, this is what I did).
Divide the chickpea salad between plates and top with the chorizo and lemon wedges to serve.