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