Chickpea, Roasted Peppers and Capers Salad

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Ready In: 5 Minutes

Servings: 4

This needs to sit for at least an hour for the flavours to 'marry'.

Ingredients:

2 (15 1/2 ounce) cans chickpeas, drained and rinsed

1 (7 ounce) jar roasted pepper or 1 (7 ounce) jar pimientos, drained, diced

1/4 cup chopped fresh mint

3 tablespoons drained capers

2 garlic cloves, minced

1/2 cup olive oil

1/2 teaspoon oregano (preferably mediterranean)

1 1/2 tablespoons fresh lemon juice (or to taste)

Directions:

1. Combine all ingredients and season.
2. Allow flavours to ‘marry’ at least 1 hour (in refrigerator) before serving.
3. (Can be made 1 day ahead).