Vegan Stuffed Peppers with Chickpea Salad

Have you ever stood in the middle of your kitchen with hands on hips while releasing a huge sigh because you don't know what to make for lunch or dinner?
Today I had one of those moments!

I looked in my refrigerator for ideas, then in my pantry, bouncing back and fourth trying to think of a meal to make.

In my mind, I was thinking something simple and quick, something delicious, and something filling.  Luckily, lunchtime was saved by making these stuffed peppers.


2 organic peppers
1 bag of FIG brand organic chickpeas
1/4 cup organic onion, diced
1 T organic extra virgin olive oil
1 t organic garlic powder
1 t organic dried dill weed
1 t organic dried parsley 
1 t organic dried oregano 
Sea salt and pepper to taste


Wash and dry peppers; cut the top off of each pepper and remove all seeds from the inside.

Drain the liquid from the chickpeas in a strainer and rinse with cool waster.  Place chickpeas into a medium sized bowl.  Use a fork to lightly mash the chickpeas.  Stir in remaining ingredients.

Stuff each pepper with the chickpea salad, and enjoy!

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