Drain the soaked chickpeas & rinse them thoroughly in clean water.

Put the chickpeas in a pan, cover with water and add the whole garlic cloves.

Bring to boil and allow to simmer for 30-40 minutes until cooked & tender.

In a small bowl combine olive oil with lemon juice, ground black pepper and balsamic vinegar.

Again drain the cooked chickpeas. Transfer them into a salad bowl.

While they are still hot, season with olive oil mixture & add salt to taste.

Wash the Brussels sprouts and shred them( if you like).

Cut the apples into quarters, remove the seeds & slice them into thin wedges.

Wash & chop fresh parsley leaves.

Add sprouts, apples, parsley and capers to the bowl of cooked chickpeas and toss well.

If necessary, season with more pepper, salt or lemon juice to taste.

Serve immediately.