Make this chickpea dish a side, a main or something to take to a picnic. It’s a really quick meal to put together, and is super healthy and tasty too! You can decide your own spice level.
I tend to like things with just a light spice, but with this dish I wanted to spice it up a little more than usual to bring flavor to the chickpeas. The red pepper added a bit of sweetness to balance things out for my tastebuds 🙂
Dressed Red Pepper and Chickpea Recipe
Time from start to eating:
Makes 2 large servings, plus extra dressing
The creamy sunflower dressing was also a good pair to buffer the spice for me. You can make the dressing with the spices and seasonings right away, or save it unseasoned as a base to season differently for each meal.
- 1 14 oz can chickpeas (or 1/2 cup dried beans, fully cooked)
- 1/2 sweet onion, chopped
- 1/2 zucchini, chopped
- 1/2 red pepper, chopped
- 1/2 cup fresh parsley, chopped
- 2 Tbsp sunflower seed butter (or almond, tahini, etc)
- 1 Tbsp fresh lemon or lime juice, or apple cider vinegar
- 2 Tbsp water
- 1/2 tsp ground cumin
- 1/4-1/2 tsp paprika or cayenne
- Pinch sea salt (or Herbamere, or 1-2 tsp ume plum vinegar ), to taste
- 1-2 cloves garlic, pressed
- 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.