Chickpea Salad

Method

1. Quarter the capsicum, remove seeds and the pith.
2. Heat 2 tbsps olive oil in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
3. Add green capsicum and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
4. Take the chickpeas in a mixing bowl and add green olives.
5. Take the grill pan off the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
6. 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.
7. 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.
8. Transfer into a serving bowl and serve.

Additional Tips and Tricks