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.



  1. Prep your chickpea salad following my recipe here.
  2. Slowly add in your beet juice and mix till the shade you like is achieved.
  3. Wash and cut your bell peppers, removing the tops and the seeds.
  4. Fill each one with your pink chickpea salad and top with roasted garlic and fresh cracked black pepper to taste.
  5. 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.

Recipe by The Plant Philosophy at