Clean the bell pepper, shallot, fresh cilantro and parsley ( setting aside the cilantro and parsley for later ).
Continue by dicing the pepper and shallot.
In a large skillet, add oil, the bell pepper, shallot, salt, pepper and cook on medium high until tender but still crisp.
Add the corn kernels, cook for about 10 minutes or if using frozen corn, until soft.
Drain and rinse the chickpeas, add to the skillet and cook until done.
Remove the skillet from the heat, mix in the lemon or lime juice, parsley and cilantro.
Enjoy as a hot main or side dish or let cool and place into the refrigerator for later as a cold dish.
