Name: Chick-Pea, Roasted Pepper and Caper Salad
Yield: Serves 4
Ingredients: 2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained; 1 7-ounce jar roasted peppers or pimientos, drained, diced; 1/4 cup chopped fresh mint; 3 tablespoons drained capers; 2 large garlic cloves, minced; 3 tablespoons olives oil; 1 1/2 tablespoons fresh lemon juice

Recipe information

Yield
Serves 4

Ingredients

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained

1 7-ounce jar roasted peppers or pimientos, drained, diced

1/4 cup chopped fresh mint

3 tablespoons drained capers

2 large garlic cloves, minced

3 tablespoons olives oil

1 1/2 tablespoons fresh lemon juice

Preparation

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.)

TagsSalad Chickpea Bean and Legume Vegetable Mint Herbs & Spices Garlic Root Vegetable Starter Dinner Lunch Dairy Free Nut Free Gluten Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.