Don’t mean to shout, but you must try this Mediterranean vegetarian dinner recipe with chickpeas and feta cheese! If you love garbanzo beans and got some canned chickpeas and fresh vegetables to use up – you are going to love this healthy meal! This is a one-pan Mediterranean chickpea dinner recipe, it’s ready in about 15 minutes, it’s healthy, and tastes AMAZING.
Told you, I did not mean to scream, but I love my chickpeas! And I especially love them in Mediterranean recipes with some feta cheese and some garlic (well a lot of garlic), herbs and olives. I make something like this chickpea recipe quite often, mostly during summer because all of the ingredients are just there and it’s such an easy dish. We love it!
One-Pan Mediterranean Chickpea & Vegetable Dinner Ingredients
Canned chickpeas. I know, there are better ways to eat chickpeas out there. But for me, I know this is the only way to eat chickpeas and get my fiber in, since I don’t have the capacity, time and patience it takes to cook them on my own properly. If you do have cooked chickpeas that aren’t canned, feel free to use those.
Feta Cheese. You can use any type of cheese you like, but I do love the taste of feta in this one. Fresh mozzarella cheese will also be good (different, but good) and a less salty option.
Vegetables. This dinner is loaded with vegetables – it’s basically like a warm and comforting salad, but better! We’re using fresh kale, tomatoes, parsley, basil, garlic and scallions. If you’ve got some other vegetables you want to throw in there, feel free to do so!
Chili powder, jalapenos and olives. For some extra flavor and spice! I used pickled jalapenos, you can use fresh if you desire and you can also use whatever type of olives you like – I used Kalamata here.
How To Make A Mediterranean Chickpea Dinner
This is one of the easiest meals you can make, seriously! There’s no going wrong here…Even if you dump all of the ingredients into a large nonstick pan with olive oil together and cover for a few minutes, you’ll get a super delicious meal. If you want to make it the way I did, which is the best way (in my humble opinion) here’s how to do it:
Step 1. Rinse and drain the chickpeas, wash and chop your vegetables, just prepare and have everything ready to go for the meal.
Step 2. Saute the kale with scallions and olive oil in a nonstick pan at medium-high heat for about 2 minutes.
Step 3. Add in the chopped tomato, chili powder, garlic, and chickpeas, stir well together and cover with a lid for about 2 minutes.
Step 4. Then in the chopped parsley, olives, jalapeno – stir them well through, then stir in the feta cheese and the basil. Cook for 1-2 minutes or until the feta has melted a bit and then turn the heat off.
Time to serve!
How To Serve This Mediterranean Chickpea Dinner
I love to serve this delicious chickpea skillet on its own with some extra fresh herbs or arugula, maybe I’d sprinkle some seeds sometimes, whatever I feel like in the moment.
This dish would also be divine with some avocado or some Tzatziki and some toasted bread. MMmmmmmmm!!!
Another option for non-vegetarians would be to have the chickpeas with some chicken or fish and maybe a salad on the side for a more high-protein meal.
I did want to mention this tip since this recipe has many salty components and I do love my olives and feta cheese.
So, what I like to do is rinse the feta cheese and olives a bit, and mostly even let them soak in filtered water for a while in the fridge (about an hour). This helps to reduce the salt content – I don’t wake up with a swollen face the next morning and I actually like those foods more when they’re not that salty. That’s my tip, thanks for your undivided attention.
You’re Going To Love This Mediterranean Chickpea Recipe
- absolutely delicous
- super healthy and a good source of fiber, protein, minerals and vitamins
- really quick and so easy to make
- full of flavor
More Delicious Chickpea Dinner Recipes:
- 1 cup kale, chopped
- 1 scallion, chopped
- 1 tbsp olive oil
- 3 tbsp feta cheese
- 1 cup chickpeas, rinsed and drained
- bunch of parsley
- Handful basil
- 3 garlic cloves
- 1 tomato, chopped
- ½ tsp chili powder
- 1 tbsp jalapenos, chopped
- 4-5 olives
- Rinse and drain the chickpeas, wash and chop the kale, tomatoes, scallions, basil and parsley, mince the garlic.
- Heat a pan to medium-high, add the olive oil, the kale, and scallions and saute for about 2 minutes.
- Then add in the tomato, chili powder, garlic, and chickpeas. Cover with a lid and cook for another 2-3 minutes.
- The kale should have softened a bit, the tomato should have let the juices out and your kitchen will smell like garlic heaven at this point. Time to stir in the parsley, olives, jalapeno, feta cheese, and basil. Cook for 1-2 more minutes or until the feta melts a bit.
- Serve immediately with some avocado, some Tzatziki if you have, toasted bread and a small salad!
Amount Per Serving: Calories: 291Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 246mgCarbohydrates: 33gFiber: 10gSugar: 7gProtein: 13g