No Bake Chickpea Stuffed Peppers

Casserole dish with stuffed peppers in it.

No Bake Chickpea Stuffed Peppers

When it's picnic season, and hotter outside than ever, whip up these no bake Chickpea Stuffed Peppers, and get your meal on the table in record time without even turning on your oven! With a Lebanese-inspired flavor profile practically made for the season, this will be your go-to meal all Summer long!

Course Brunch, Lunch, Main Course

Cuisine American, Lebanese-inspired

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20

Total Time 20

Servings

Calories 190kcal

Author Laura Yautz

Equipment

Ingredients

For the Peppers

3 Bell Peppers any color, halved and seeded
1 can No Added Salt Chickpeas drained and rinsed
½ cup diced Seedless Cucumber
½ cup seeded, diced Tomato
½ cup minced Parsley
½ cup minced Cilantro
¼ cup diced Red Onion
¼ cup minced Mint
3 Garlic Cloves minced
2 tablespoon Olive Oil
2 tablespoon Lemon Juice
1 teaspoon Cumin
1 teaspoon Coriander
¼ teaspoon Cinnamon
optional ¼ teaspoon Salt

For the Tahini Dressing

¼ cup Tahini
3 tablespoon Water
2 tablespoon Lemon Juice
1 Garlic Clove grated
Pinch Salt

Instructions

Prepare the bell peppers by cutting them in half lengthwise, and removing the seeds. Keep the stem intact to keep the filling inside the peppers.
Prepare the salad. In a large bowl, add the chickpeas, cucumbers, tomatoes, and red onion.
Then add the parsley, cilantro, mint, and garlic.
Finally, add the spices, oil, lemon juice, and salt (if using).
Mix well.
Make the tahini dressing. Combine all the ingredients for the dressing in a small bowl, and mix well until smooth.
Assemble the dish. Fill each pepper half generously with the chickpea filling.
Put the filled peppers on a serving platter, or in a casserole dish, and drizzle with the tahini dressing.
Serve with additional tahini dressing as desired.

Nutrition