chickpea salad with roasted red peppers

INGREDIENTS

• 2 large red peppers, roasted and skinned (
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• 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
• 1/4 cup of parsley, chopped
• 2 tablespoons of chopped mint
• 3 tablespoons of capers, rinsed
• 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
• 1/4 teaspoon of salt
• 2 cloves of garlic, minced
• 4 tablespoons of extra virgin olive oil