Description
A vibrant and healthy dish combining chickpeas with colorful vegetables, perfect for quick weeknight dinners or casual lunches.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced red onion and minced garlic, and sauté until the onion is translucent.
- Next, add the bell pepper and zucchini, and cook for about 5 minutes until they start to soften.
- Stir in the chickpeas, cherry tomatoes, oregano, salt, and pepper.
- Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Remove from heat and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For added variety, use seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg