Name: Chick-Pea, Roasted Pepper and Caper Salad
Yield: Serves 4
Ingredients: 2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained; 1 7-ounce jar roasted peppers or pimientos, drained, diced; 1/4 cup chopped fresh mint; 3 tablespoons drained capers; 2 large garlic cloves, minced; 3 tablespoons olives oil; 1 1/2 tablespoons fresh lemon juice

Recipe information

Yield
Serves 4

Ingredients

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained

1 7-ounce jar roasted peppers or pimientos, drained, diced

1/4 cup chopped fresh mint

3 tablespoons drained capers

2 large garlic cloves, minced

3 tablespoons olives oil

1 1/2 tablespoons fresh lemon juice

Preparation

Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)