Finally got around to doing a couple of mint-oriented dishes for this month's IOTM. This one is just slightly varied from one in Deborah Madison's "Vegetarian Cooking for Everyone". We were in one of those situations in which we were invited to a friend's house for supper at the last minute and we felt we needed to contribute something to the meal. Very easy, very quick, and everyone liked it.
2 large red peppers, roasted (I used jarred roasted peppers due to our time constraints)
3 c. canned chickpeas
1/4 c. chopped parsley
2 T. chopped mint
3 T. capers, rinsed
1 1/2 T. fresh lemon juice
salt
2 garlic cloves, minced (I pressed them)
4 T. EVOO
Cut the peppers into 1/2 inch strips and put them in a large bowl with the chickpeas, most of the herbs, and the capers. In a smaller bowl, whisk together 1/4 t. salt, the garlic, and the oil. Pour it over the chickpeas and combine. Cover and refrigerate or serve right away, garnished with the remaining herbs.
Mike