Step 1

Place chickpeas in a bowl. Cover with cold water and set aside overnight to soak. Drain. Transfer to a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 35-40 minutes or until tender. Drain. Set aside to cool.

Step 2

Meanwhile, place the lemon juice, oil, garlic, honey and paprika in a screw-top jar and shake until combined. Set aside for 30 minutes to develop the flavours.

Step 3

Preheat grill on high. Cook capsicum, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl. Cover with plastic wrap and set aside for 10 minutes (this helps lift the skin). Peel skin from the capsicum and cut flesh into thin strips.

Step 4

Combine chickpeas, capsicum, onion, parsley and tomato in a bowl. Remove garlic from dressing and discard. Drizzle salad with dressing and gently toss to combine. Season with pepper to serve.