Chick-pea, roasted pepper and caper salad

1 Servings

Ingredients

Quantity Ingredient
2 cans (15 1/2-ounce) chick-peas (garbanzo beans); rinsed, drained
1 7-ounce jar roasted peppers or pimientos; drained, diced
¼ cup Chopped fresh mint
3 tablespoons Drained capers
2 larges Garlic cloves; minced
3 tablespoons Olives oil
1½ tablespoon Fresh lemon juice
4 Servings

Directions

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.)

Bon Appétit May 1992

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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