Chickpeas with Red Bell Pepper, Scallions, and Basil
A vibrant, herb-forward sauté that works as a side or a light lunch
Why This Recipe Works
Fresh basil and crisp bell peppers transform canned chickpeas into a bright, textured dish in minutes. It relies on the contrast between the tender beans and the punch of fresh herbs added at the very end.
Instructions
Heat the olive oil in a large skillet over medium-high heat until the oil should shimmer but not smoke.
Add the onion, red bell pepper, and salt. Sauté until the vegetables begin to soften and the onion turns translucent, about 5 minutes.
Add the chickpeas and cook until they are heated through and the flavors have melded, about 2 minutes, stirring occasionally to prevent sticking.
Remove the skillet from the heat. Stir in the fresh basil and scallions just before serving to keep the herbs bright and fragrant.
Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
