Heat a ridged grill pan. Cut the shallots into wedges, keeping the root ends intact to hold the wedges together, and thread them on to a metal skewer. Thread the garlic cloves on to another skewer and the chillies on to a third.
Place all the skewers on a hot barbecue and cook the garlic for 1 minute on each side, the chillies for 2—3 minutes on each side and the shallots for 4 minutes on each side. Remove and place the vegetables in a large bowl.
Add the drained chickpeas, chopped mint, olive oil, lemon juice and seasoning to the bowl of griddled vegetables. Mix all the ingredients together roughly and serve.