• Drain and dice the roasted red pepper
• Soak chickpeas overnight. Drain.
• Chop the fresh mint
• Rinse the capers to remove the brine
• mine the garlic cloves
• Squeeze lemon

1. Bring 1 litre of water to the boil in a saucepan, add the chickpeas. Cook, covered over low heat until tender (about 1½ hours).

2. Combine all the ingredients in a bowl apart fomr the olive oil and lemon juice.

3. Mix in the oil and lemon juice. Season to taste with salt and pepper.

4. Cover and chill.

*Can be prepared 1 day before serving.