Chick-Pea, Roasted Pepper and Caper Salad

• 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

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

chickpeas, peppers, fresh mint, capers, garlic, olives oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/chick-pea-roasted-pepper-and-caper-salad-1877 (may not work)