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Weeknight • Vegetarian

Zesty Mediterranean Chickpea Skillet

A vibrant and flavorful vegetarian skillet bursting with chickpeas, olives, tomatoes, and Mediterranean herbs.

Prep
10 min
Cook
15 min
Servings
3
Level
Weeknight
Zesty Mediterranean Chickpea Skillet

Bring the sunny flavors of the Mediterranean right into your kitchen with this Zesty Mediterranean Chickpea Skillet! It’s a fantastic vegetarian meal that’s both light and satisfying, packed with fiber-rich chickpeas, briny olives, juicy tomatoes, and fragrant herbs. Quick, colorful, and utterly delicious – what’s not to love?

Ingredients

Yield: 3 servings

Main

  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup chopped fresh parsley
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Optional: Feta cheese, crumbled, for serving

Preparation

  1. Step 1

    Heat olive oil in a large skillet over medium heat. Add thinly sliced red onion and cook until softened, about 5 minutes.

  2. Step 2

    Add minced garlic and cook for 1 minute more until fragrant.

  3. Step 3

    Stir in the halved cherry tomatoes, rinsed chickpeas, Kalamata olives, and dried oregano. Cook for 5-7 minutes, stirring occasionally, until tomatoes begin to soften and burst slightly.

  4. Step 4

    Remove the skillet from the heat. Stir in the fresh chopped parsley and fresh lemon juice. Season with salt and black pepper to taste.

  5. Step 5

    Serve warm, topped with crumbled feta cheese if desired. This skillet is wonderful on its own, with warm pita bread, or over a bed of quinoa or couscous.

Tips

  • For a bit of heat, add a pinch of red pepper flakes with the garlic.
  • Toasted pine nuts sprinkled on top would add a lovely crunch.
  • Leftovers are great cold as a Mediterranean chickpea salad!

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