Chickpea & Zucchini Sauté with Feta & Mint
Extra virgin olive oil
½ small, sliced or cut into thin strips
Red bell pepper
½ medium, or yellow pepper, sliced
½ small, sliced
16 item(s), halved, or 4 quartered Campari Tomatoes
Canned chickpeas (garbanzo beans)
½ cup(s), rinsed and drained
4 large, Kalamata variety, pitted, sliced
1 large clove(s), minced
Crumbled feta cheese
Fresh mint leaves
1 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.