Welcome, my dear friends! It’s beginning to feel like Spring, so I wanted to share an easy and refreshing recipe using canned beans and chickpeas that you may have stored in your cupboard, along with some fresh chopped veggies and seasonings. You can enjoy this recipe as either a light meal or robust side dish. Please join me.
I include visual descriptions of ingredients and equipment used in the recipe, as well as basic food preparation techniques. This recipe as shown is vegan. Please consider your individual allergy or dietary needs and follow safety precautions when using kitchen implements.
Ingredients:
Two cans beans/chickpeas (low- or no-salt if possible)
One bell pepper, color of your choice
Whole peppercorns (or ground black pepper)
A whole lemon
Olive Oil
1/2 large, sweet onion
Dried herbs, such as oregano, basil, thyme or marjoram
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