Title: Chick-pea, roasted pepper and caper salad
 Categories: None
      Yield: 1 Servings
 
      2 cn (15 1/2-ounce) chick-peas
           -(garbanzo beans); rinsed,
           -drained
      1    7-ounce jar roasted peppers
           -or pimientos; drained,
           -diced
    1/4 c  Chopped fresh mint
      3 tb Drained capers
      2 lg Garlic cloves; minced
      3 tb Olives oil
  1 1/2 tb 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.)
  
        4    Servings
  
  Bon Appétit May 1992