Description
This zucchini chickpea skillet is a quick, healthy, and satisfying vegetarian main that comes together in under 25 minutes. Tender zucchini slices and golden, crisp chickpeas are sautéed in olive oil with garlic and seasoned simply with salt and optional lemon juice. Light on digestion and naturally non-acidic, this dish delivers plant-based protein, fiber, and healthy fats in every bite. Ideal for busy weeknight dinners, it requires minimal ingredients and basic stovetop tools. Serve it on its own or pair with grains or a fresh salad for a versatile, wholesome meal.
Ingredients
Instructions
1. Pat chickpeas dry with paper towels to remove excess moisture
2. Heat olive oil in a non-stick skillet over medium heat until shimmering
3. Add chickpeas in a single layer and sauté for 6–8 minutes until lightly golden and crisp
4. Stir in zucchini slices and minced garlic and sauté for 4–5 minutes until zucchini is tender but still firm
5. Season with salt and, if desired, drizzle lemon juice before removing from heat
6. Turn off the burner while zucchini remains slightly firm to retain texture
7. Serve immediately as a main dish or alongside grains or salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: stovetop
- Cuisine: vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 200
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 8
- Protein: 12
- Cholesterol: 0
Keywords: zucchini chickpea skillet, zero carb vegetarian meal, non acidic dinners, vegetarian recipes zucchini, healthy non meat dinners, stovetop meals healthy