A quick and easy Mediterranean chickpea skillet! This Mediterranean diet recipe is vegan, gluten-free, dairy-free and super healthy!
It’s Saturday night and we’re going crazyyyy!!!
Okay actually I’m sick, so my plans for today are sitting in my PJs, drinking tea, watching movies and reminiscing about life before Influenza.
For example when I made this Mediterranean chickpea skillet. Good times. I was laughing and eating without the need to blow my nose every 3 minutes. Life was different. It was good.
And so was this super easy, 15 minute chickpea skillet that uses basic ingredients you probably have at home right now.
It’s vegan, gluten-free, grain-free and magical.
How To Make Mediterranean Chickpea Skillet
Here’s what you do. You go open a jar of chickpeas (I still can’t get over the thought of boiling chickpeas for 1 hour – drives me crazy).
Drain and rinse those chickpeas really well.
Chop some tomatoes, onions and cook all that for a few minutes.
Then out of nowhere, you come up with the idea to add even more vegetables.
Use whatever you’ve got at home: peppers, zucchini or eggplant, add a lot of garlic & basil and some sesame and nigella seeds.
In the end, put some olive oil to absorb some healthy anti-cancer carotenoids from the tomatoes and peppers.
That’s it. Easy.
Then you dive into this beauty and get one step closer to endless awesomeness. I don’t even know what this means my head is super foggy.
Health And Beauty Benefits
If I didn’t have some leftover potato soup from yesterday I’d probably be making this right now, as the garlic in this chickpea skillet can boost my immune system and get rid of that mean Influenza thing in a second.
Other than that you’d be enjoying a dish that is:
- low in calories
- high-fiber
- high-iron
- high-zinc
- super antioxidant-rich.
15 Minute Mediterranean Chickpea Skillet
15-Minute Mediterranean Chickpea Skillet! This Mediterranean diet recipe is delicious, healthy and super easy. Make this chickpea recipe for a quick weeknight dinner and use whatever vegetables you have! Vegan, gluten-free and dairy-free.
Ingredients
- 1 jar/can – about 2 cups of chickpeas, drained & rinsed
- 4 medium tomatoes, chopped
- 1 small zucchini, chopped
- 1 small onion, chopped
- 1 bell pepper, striped
- 1 tsp chili powder
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp nigella seeds
- 10 basil leaves, chopped
Instructions
- In a large pan with a lid add tomatoes and onion and let simmer at medium-high heat for 3-4 minutes.
- Add chickpeas and stir, let simmer covered with the lid for 5 min.
- Add garlic, zucchini, and bell peppers. Stir together, cover for 2 min.
- Turn off heat, add basil, olive oil. Sprinkle sesame seeds, chili powder and nigella seeds on top.
- Dinner is ready. Serve hot.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 747mgCarbohydrates: 66gFiber: 18gSugar: 19gProtein: 20g
Have a good weekend and make sure to prepare this on Monday evening – that’s starting the week in a positive way!
Delicious. I debated adding feta and kalamata olives as toppings, but it’s good either way. I did add some garlic salt because I like it salty, but the whole dish was lovely. Thanks!
Glad you enjoyed it! And yes, feta cheese is great here! I actually used to make it this way pretty often in the past and it was delicious. I had it with a small salad and some bread on the side. Some yogurt or cashew garlic sauce would also do well with this.
Yum! Quick and Easy. Served with a small serving of Mahi Mahi. Perfect complete meal