1 large bell pepper, diced
1 large carrot, diced
1/2 cucumber, torn
1 (15 ounce) can peeled and roughly chopped tomatoes
1 (15 ounce) can chickpea mixture
1 (14.5 ounce) can sliced black olives
Place pepper in a medium bowl. Stir fry salt and pepper mixture over the medium heat 3 to 4 minutes, or until very creamy. Stir another 3 minutes or until up to desired consistency. Remove from heat and set aside to cool slightly.
Place the carrots and cucumber and test the garlic salt and dry ginger salt, stirring occasionally. Pour into a large serving bowl and stir gently to incorporate herbs and spices. Add tomatoes to bowl and toss lightly. Pour over vegetables and mix thoroughly. Sprinkle with olives when baking or serving.