Recipes don’t need to be complicated all the time, which is why these stuffed peppers are perfect. Something about them is just so refreshing and filling, you can also throw this together in less than 10 minutes and it looks like you spent much longer on it. Plus, it’s pink – so that automatically makes it perfect for Valentine’s day <3
Pink Chickpea Salad Stuffed Bell Peppers
Yield 2 servings
A vegan alternative to tuna salad. Chickpea salad is delicious on toast, lettuce wraps or just dipping crisp veggie sticks into.
- Prep your chickpea salad following my recipe here.
- Slowly add in your beet juice and mix till the shade you like is achieved.
- Wash and cut your bell peppers, removing the tops and the seeds.
- Fill each one with your pink chickpea salad and top with roasted garlic and fresh cracked black pepper to taste.
- Serve chilled, enjoy!
Will keep fresh for up to a week in an air-tight container. For best results, eat within 2-3 days for optimal flavor & freshness.
Wishing you all a lovely Valentine’s day! If you decide to recreate this or any of my other recipes, I would LOVE to see a photo. Feel free to post it and tag me on Instagram (@PlantStrongVegan) or Twitter (@PlantStrongVeg) – be sure to use the hashtag #PlantStrongVegan so I’ll be sure to see it! 😀0