Chickpea and zucchini sauté with mint and feta
½ small, sliced or cut into thin strips
Uncooked bell pepper(s)
½ item(s), small, sliced
½ small, sliced
16 item(s), halved, or 4 quartered Campari tomatoes
Canned drained chickpeas
½ cup(s), rinsed and drained
4 large, pitted and sliced
1 clove(s), large, minced
Crumbled feta cheese
Fresh mint leaves
1 tbsp(s), chopped
- Heat oil in nonstick skillet over medium high heat; sauté zucchini, sweet pepper, and onion until golden, about 6 minutes.
- Add tomatoes, chickpeas, olives, and garlic; cook, stirring a few times, until tomatoes soften and release juices, about 2 minutes. Season with salt and black pepper; sprinkle with feta and mint.