In a hot pan roast the boiled chickpeas and sprinkle them with salt. Mix them with red chilli powder and spray a little lukewarm water on the roasted peas. Mash the black and green olives in a bowl and add some chopped coriander, salt and jalapenos. Mix well. In another bowl, take a little lemon juice, olive oil and salt to make the dressing for the salad. Add the roasted peas into the olive jalapeno mixture. Pour a little dressing on top of the salad. Serve the salad, garnishing it with black olives and olive oil.