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.
Put the capsicum pieces and cherry tomatoes on the grill pan. Sprinkle some salt and roast everything together till lightly burnt.
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.
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.