Cookwith

Name: Mediterranean Vegan Chickpea & Summer Vegetable Skillet
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 small zucchini, sliced into half-moons; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 can (15 oz) chickpeas, drained and rinsed; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes (optional); Salt and black pepper, to taste; Zest and juice of 1 lemon; 1/4 cup chopped fresh parsley; 2 tbsp toasted pine nuts (optional, for crunch)

Mediterranean Vegan Chickpea & Summer Vegetable Skillet

ArtisanCarrot1038

This Mediterranean Vegan Chickpea & Summer Vegetable Skillet is a celebration of peak-season produce with a satisfying, protein-rich base. California summer evenings call for vibrant, garden-fresh meals, and this dish delivers with a rainbow of vegetables, warming spices, and bright lemon. The finishing touch of toasted pine nuts adds irresistible crunch, while fresh parsley brings herbal lift. Each bite is layered with complementary flavors—smoky, citrusy, and savory—making this a quick, healthy dinner that’s anything but ordinary. Perfect for a breezy night on the patio or an easy meal prep for busy weekdays.

Ingredients

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the sliced red onion and sauté for 2-3 minutes until it begins to soften.
Stir in the garlic, zucchini, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are just tender and lightly golden.
Add the cherry tomatoes and cook another 2 minutes, letting them soften but not fully break down.
Stir in the chickpeas, smoked paprika, cumin, oregano, red pepper flakes, salt, and black pepper. Cook, stirring, for about 4 minutes until everything is well heated and fragrant.
Remove skillet from heat. Immediately add lemon zest and juice, tossing to coat everything evenly and brighten the flavors.
Sprinkle chopped parsley and toasted pine nuts over the skillet just before serving.
Serve warm, directly from the skillet, with crusty bread or over fluffy quinoa or rice if desired.