Chickpea Salad with Capers and Roasted Red Peppers

Ingredients

2 pieces red peppers large, roasted and skinned

3 cups cooked chickpeas rinsed if canned

1/4 cup parsley chopped

2 tablespoons mint chopped

3 tablespoons capers rinsed

2 tablespoons fresh lemon juice or red wine or sherry vinegar

1/4 teaspoons salt

2 cloves garlic minced

4 tablespoons olive oil extra virgin

Equipment

bowl

whisk

Directions

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs, and the capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic, and oil.

Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.