Photo of Chickpea and zucchini sauté with mint and feta by WW

Chickpea and zucchini sauté with mint and feta

7
4
4
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
1
Difficulty
Easy
Here’s a lovely vegetarian, single-serving meal that can also stand-in as a side dish to accompany roasted Greek chicken or pork. The fresh mint pairs beautifully with the tangy feta cheese but basil or oregano would also work well in this skillet recipe. Branch out and experiment using yellow squash or eggplant in the place of the zucchini, or you might even try substituting the cannellini beans for the chickpeas. Make sure you use jarred kalamata olives that have already been pitted to save on prep time. You can find them at most major grocery stores chains on the condiment aisle alongside the other olive varieties.

Ingredients

extra virgin olive oil

1 tsp

uncooked zucchini

½ small, sliced or cut into thin strips

sweet red pepper(s)

½ medium, or yellow pepper, sliced

uncooked onion(s)

½ small, sliced

grape tomatoes

16 item(s), halved, or 4 quartered Campari Tomatoes

canned chickpeas

½ cup(s), rinsed and drained

olive(s)

4 large, Kalamata variety, pitted, sliced

garlic clove(s)

1 large clove(s), minced

table salt

1 pinch

black pepper

1 pinch

crumbled feta cheese

2 Tbsp

fresh mint leaves

1 Tbsp, chopped

Instructions

  1. Heat oil in medium nonstick skillet over medium-high heat; saute zucchini, 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 pepper; sprinkle with feta and mint.
  3. Makes 1 serving.

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