Chickpea & Zucchini Saute with Mint & 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 meal that can also serve as a side dish to roasted Greek chicken or pork.

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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