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Chick-Pea, Roasted Pepper and Caper Salad

4.1

(20)

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

  1. 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.)

TagsSaladChickpeaBean and LegumeVegetableMintHerbs & SpicesGarlicRoot VegetableStarterDinnerLunchDairy FreeNut FreeGluten FreeVeganVegetarianEasyNo-CookBon Appétit
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