Description
A quick, one-pan zucchini and chickpea skillet that comes together in 30 minutes, delivering a healthy vegetarian dinner packed with protein, fiber, and flavor.
Ingredients
Instructions
1. Heat a large non-stick or cast-iron skillet over medium heat and add the olive oil.
2. Add the drained chickpeas and sauté for 5–6 minutes, stirring occasionally, until lightly golden and crisp.
3. Stir in the minced garlic, ground cumin or smoked paprika, crushed red pepper, salt, and black pepper; cook for 30 seconds until fragrant.
4. Add the sliced zucchini and cook for 5–7 minutes, stirring occasionally, until tender-crisp.
5. If using, add the cherry tomatoes and cook for 2–3 minutes to release their juices.
6. Remove from heat and stir in the lemon juice and chopped parsley or basil.
7. Taste and adjust seasoning with additional salt, pepper, or olive oil if desired.
8. Serve immediately, or cool and store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 14
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: quick zucchini, chickpea skillet, healthy vegetarian dinner, simple meatless meals, tasty low cholesterol recipes, healthy non meat dinners, stovetop meals, meatless zucchini recipes, meal prep, weeknight dinners