2 – 15½ oz cans chickpeas (garbanzo beans), rinsed and drained
1 – 7 oz jar roasted peppers or pimientos, drained and diced
¼ cup fresh mint – chopped
3 tbsp. drained capers
2 large garlic cloves – minced
3 tbsp. olive oil
1½ tbsp. fresh lemon juice.

Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. Serves 4.

 

Compliments to Chef Vanda!