Spicy Roasted Pepper Chick Pea Salad.

1 orange bell pepper
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 hot banana pepper
2 500ml cans chick peas or you favorite beans
juice from one large lemon
3 tablespoons balsamic vinegar
3 tablespoon extra virgin olive oil
dash of chipotle tobasco sauce
10 leaves of fresh mint, chopped "chiffonade"
salt and pepper to taste

Wash peppers well and spray with olive or grape seed oil and cook over direct heat or directly on the coals of a charcoal fire turning often until the peppers get a nice dark char on them. remove from heat and place in airtight container (glass bowl with plastic wrap) for 30 minutes to cool and let the steam "do it's work" making the skins come off easily. Peel, seed and dice the peppers, add drained chick peas and the rest of ingredients and place in refrigerator for at least 2 hours, better over night.