Chickpea, Roasted Peppers and Capers Salad

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

• Ready In: 5 mins
• Serves: 4

Ingredients

• 2 (15 1/2ounce) cans chickpeas, drained and rinsed
• 1 (7 ounce) jar  roasted pepper or 1 (7 ounce) jar pimientos, drained, diced
• 1⁄4 cup  chopped of 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).