chickpea salad with roasted red peppers

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Ingredients in this Recipe

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

Recipe Preparation

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