Chickpea Salad With Roasted Vegetables

Ingredients 

• 1 cup chickpeas (kabuli chana), soaked overnight and boiled with salt
• 1 large green capsicum
• 25-30 cherry tomatoes
• 10 garlic cloves, crushed
• 3-4 tablespoons extra virgin olive oil
• 3 tablespoons sliced green olives 
• 15-20 fresh basil leaves
• Salt to taste
• 1/2 teaspoon crushed black peppercorns
• 1/2 teaspoon crushed red chillies
• 1/2 lemon

Method

1. Cut green capsicum into large pieces. Heat extra virgin olive oil in a non stick grill pan. Crush garlic cloves and put into the pan.
2. Put the capsicum pieces and cherry tomatoes in the grill pan. Sprinkle some salt and roast everything together till lightly burnt.
3. Put the chickpeas in a large mixing bowl. Add green olives and mix. Remove the capsicum pieces from the grill pan, chop into small pieces and add to the bowl.
4. Chop basil leaves and add. Add salt, crushed black peppercorns, crushed red chillies, juice of ½ lemon, remaining extra virgin olive oil, roasted cherry tomatoes and garlic, mix well and serve.

Nutrition Info