Recipe - Chick-Pea Roasted Pepper And Caper Salad

2 cn (15 1/2ounce) chickpeas
(garbanzo beans); rinsed,
drained
1 7ounce jar roasted peppers
or pimientos; drained,
minced
One fourth cup Chopped fresh mint
3 tablespoon Drained capers
2 lg Garlic cloves; minced
3 tablespoon Olives oil
1 One half tablespoon Fresh lemon juice

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.)

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