Creamy Chickpea Spread with Fresh Bell Pepper, Romaine & Avocado

Warm weather just calls for meals like this! Very quick to put together and so fresh and crunchy. I feel like this will become a stable recipe for the spring/summer!…I actually wish I had some right now. :[ These would probably be good baked in the oven too! Must try that sometime…with vegan cheese on top. Oh my. Ok, I think I’ve had a bit too much caffeine so I’ll end this here. 😉

Bell Pepper with Chickpea Spread
 
Author:
Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 pickle, chopped into small pieces
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • squeeze lemon juice
  • ground pepper, to taste
  • kelp granules / sea salt, to taste
  • ¼ tsp cajun seasoning
  • drizzle of sriracha or hot sauce
  • 1 tbs vegan mayo
  • 1 tsp dijon mustard
  • 1-2 red bell peppers
  • optional: few romaine leaves, sliced avocado
Directions
  1. Blend drained chickpeas in a blender or food processor until smooth. (Or you can mash with a potato masher in a bowl). Transfer to a bowl and add in the chopped pickle, onion powder, garlic powder, italian seasoning, lemon juice, pepper, kelp granules/salt, cajun seasoning, sriracha/hot sauce, mayo and dijon mustard. Mix well until everything is fully mixed. Cut bell peppers in half and remove seeds. Add some of the chickpea spread inside and place on top of a salad or eat as is. Best when eaten fresh or within 24 hours.
 

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