1.Heat half the oil in large frying pan. Add capsicum and garlic; cook, stirring, about 5 minutes or until capsicum softens. Cool.
2.Combine capsicum, remaining oil, juice, vinegar, chickpeas, tomato and parsley in large bowl; toss gently. Serve with lemon wedges.
You can cook the capsicum mixture the day before; keep, covered, in the fridge. The salad is best assembled just before eating.Note