Chickpea Salad

Methods

• Quarter the capsicum, remove seeds and the pith.
• Heat 2 tbsps olive oil in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
• Add green capsicum and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
• Take the chickpeas in a mixing bowl and add green olives.
• Take the grill pan off the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
• Chop the basil leaves and add to the chickpeas. Add salt, crushed black peppercorns, crushed red chillies, extra virgin olive oil and the grilled tomatoes and garlic cloves.
• Add some of the mixture in the grill pan, stir to absorb all the flavours left behind by the grilled vegetables and add to the bowl. Add everything together well.
• Transfer into a serving bowl and serve.