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Vegan Mediterranean Chickpea Sklet

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The vegan Mediterranean chickpea skillet is a quick, one-pan dish full of protein-rich chickpeas, fresh vegetables, and zesty Mediterranean spices. It’s hearty, nutritious, and perfect for busy weeknights, meal prep, or serving with rice, quinoa, or flatbread.

Ingredients

  1. 2 tbsp olive oil
  2. 1 yellow onion, chopped
  3. 3 garlic cloves, minced
  4. 1 red bell pepper, chopped
  5. 1 medium zucchini or eggplant, chopped
  6. 2 cups cherry tomatoes (or 1 can diced tomatoes)
  7. 2 cups cooked or 1 can (15 oz) chickpeas, drained and rinsed
  8. 1/3 cup Kalamata olives, pitted and halved
  9. 2 cups baby spinach or kale
  10. 2 tbsp lemon juice
  11. 1 tsp dried oregano
  12. 1 tsp smoked paprika
  13. 1/2 tsp ground cumin
  14. Salt and black pepper, to taste
  15. Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and sauté 4–5 minutes until softened.

  1. Stir in garlic and cook for 1 minute until fragrant.
  2. Add bell pepper and zucchini (or eggplant) and cook 5–7 minutes until tender.
  3. Mix in tomatoes, chickpeas, oregano, paprika, cumin, salt, and pepper. Simmer 5–8 minutes until the tomatoes break down slightly.
  4. Stir in olives and spinach, cooking just until greens are wilted.
  5. Finish with lemon juice and garnish with parsley. Serve warm with rice, couscous, quinoa, or pita.

Notes

  1. Don’t overcook the greens—just wilt them at the end for best color and texture.
  2. For extra flavor, add a splash of balsamic vinegar or harissa paste.
  3. This dish is flexible—use whatever seasonal vegetables you have on hand.

Nutrition

Find it online: https://thefamilycooking.com/vegan-mediterranean-chickpea-sklet/