### TranslatedIngredients: 1 tablespoon Extra Virgin Olive Oil,1 cup Kala Chana (Brown Chickpeas) - soaked overnight and  boiled,1 Green Bell Pepper (Capsicum) - chopped into big slices,1 Onion - sliced (cut into four pieces),3 cloves Garlic - crushed,5-10 Cherry tomatoes,4-5 Baby corn - chopped,Salt - to taste,Black olives - chopped,10-15 Basil leaves - chopped,1/2 tablespoon Black pepper powder - crushed,Red Chilli flakes,1/2 Lemon ### PrepTimeInMins: 15 ### CookTimeInMins: 5 ### TotalTimeInMins: 20 ### Servings: 4 ### Cuisine: Mediterranean ### Course: Appetizer ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Chickpea Salad, heat a pan and add olive oil to it.Add onion, crushed garlic, capsicum, babycorn and let it cook for 3-4 minutes.Sprinkle it with some salt, and add cherry tomatoes to it and let it cook.In another bowl, take chickpea, add some salt, basil leaves, chopped olives, red chilli flakes, crushed peppercorn and lemon to the same, and mix it well.Now, add the cooked vegetables to the chickpea mixture, and lightly mix.Chickpea Salad with cherry tomatoes, olives and capsicum is ready to be served as a healthy snack option, light dinner or with Vegetable Clear Soup  and Garlic Bread.
