Dressed Pepper and Chickpeas
This red pepper and spicy chickpea recipe is a really quick meal to put together, and is super healthy and tasty too! You can decide your own spice level...
Servings: 2 servings
Ingredients
- 1 1/2 cups chickpeas, cooked or canned
- 1/2 onion, chopped
- 1/2 zucchini, chopped
- 1/2 bell pepper, chopped
- 1/2 cup fresh parsley, chopped
- 2 Tbsp nut/seed butter, (or almond, tahini, etc)
- 1 Tbsp lime juice, or lemon or apple cider vinegar
- 2 Tbsp water
- 1/2 tsp cumin
- 1/4 tsp paprika, or a pinch of cayenne
- pinch sea salt, (or Herbamere or 1-2 Ume plum vinegar)- to taste
- 1 clove fresh garlic, pressed
Instructions
- Put the onion in a small pot with a small amount of water and a pinch of salt on medium-high heat to boil/steam. Once the onions are softened a bit, add the zucchini, and then the red pepper and parsley to wilt slightly at the very end.
- While the vegetables are cooking, whisk together the sunflower seed butter, lemon juice and water until it's thick and creamy. You can add the spices to the dressing, and set the extra aside for your next meals. Or you can use the amount of plain dressing you need and season the meal, setting aside the unseasoned dressing.
- Drain any extra water from the pot, add the chickpeas, and then stir in some dressing and the seasonings to your own taste.
Nutrition
Calories: 345kcal | Carbohydrates: 51g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 78mg | Potassium: 932mg | Fiber: 14g | Sugar: 13g | Vitamin A: 2850IU | Vitamin C: 162.5mg | Calcium: 130mg | Iron: 6.1mg
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