Chickpea and zucchini sauté with mint and feta
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 1 • Difficulty: Easy
Ingredients
Olive oil
1 tsp(s)
Zucchini
½ small, sliced or cut into thin strips
Bell pepper
½ item(s), medium, sliced
Onion
½ small, sliced
Grape tomatoes
16 medium, halved, or 4 quartered Campari tomatoes
Canned drained chickpeas
½ cup(s), rinsed and drained
Olives
4 large, pitted and sliced
Garlic
1 clove(s), large, minced
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Crumbled feta cheese
2 tbsp(s)
Fresh mint leaves
1 tbsp(s), chopped
Instructions
1
Heat oil in nonstick skillet over medium high heat; sauté zucchini, sweet pepper, and onion until golden, about 6 minutes.
2
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.
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