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

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

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.