Chickpea & Zucchini Saute with Mint & Feta
- Total Time
Here’s a lovely vegetarian meal that can also serve as a side dish to roasted Greek chicken or pork.
extra virgin olive oil1 tsp
uncooked zucchini½ small, sliced or cut into thin strips
sweet red pepper(s)½ medium, or yellow pepper, sliced
uncooked onion(s)½ small, sliced
grape tomatoes16 item(s), halved, or 4 quartered Campari Tomatoes
canned chickpeas½ cup(s), rinsed and drained
olive(s)4 large, Kalamata variety, pitted, sliced
garlic clove(s)1 large clove(s), minced
table salt1 pinch
black pepper1 pinch
crumbled feta cheese2 Tbsp
fresh mint leaves1 Tbsp, chopped
- Heat oil in medium nonstick skillet over medium-high heat; saute zucchini, 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 pepper; sprinkle with feta and mint.
- Makes 1 serving.