Chickpea Salad

Chickpea Salad

From   Cook Smart

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Salad

Type: South Indian

This salad is wholesome and can make a complete meal


  • Chickpeas (kabuli chane), soaked overnight and boiled with salt 1 cup
  • Large green capsicum 1
  • Olive oil 2 tbsps
  • Garlic 10 cloves
  • Cherry tomatoes 20 to 30
  • Salt to taste
  • Green olives, sliced 3 tbsps
  • Fresh basil leaves 15 to 20
  • Black peppercorns, crushed ½ tsp
  • Red chillies, crushed ½ tsp
  • Extra virgin olive oil 2 tbsps


  • 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.