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   Ingredients :
2 cups chick peas (3 cups cooked)
2 red peppers
8 artichoke hearts, cooked and each heart cut in 6 wedges each
1 cup olive oil
4 garlic cloves, quartered
1 tablespoon capers
1 teaspoon chopped anchovies
teaspoon sugar
3 tablespoons salt
2 tablespoons balsamic vinegar
2 tablespoons cider vinegar
1 large lettuce or same amount of mixed lettuce


Soak chick peas in water the night before. Cover with water and cook until just tender. Drain. Reserve.

Brush peppers with olive oil and broil in oven for a few minutes.

Remove skin and seeds. Cut into thin strips.

Blend oil, garlic, capers, anchovies, sugar, salt, and both vinegars for 2 to 3 minutes.

Combine this mixture with chick peas, artichokes and peppers. This preparation may be kept in refrigerator overnight, to marinade.

Before serving, add lettuce hand cut in medium size pieces.
        8 servings
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