Roasted pepper & white bean crispbread
A Italian lunch for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Lunch
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crackers / crispbread160 g (40 g)
- Roasted red peppers (jar)240 g (60 g)
- Canned white beans (cannellini)320 g (80 g)
- Basil12 g (3 g)
- Extra-virgin olive oil32 g (8 g)
- Garlic (bulb)8 g (2 g)
Method
- Mash beans with oil, garlic and salt.
- Slice the peppers.
- Spread beans on crispbread, top with peppers and basil.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Gluten — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 347
- protein
- 11 g
- fat
- 14 g
- carbs
- 48 g
- sugar
- 1 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes