Description
This Creamy Herb Chickpea Skillet is a satisfying and flavorful vegetarian dish that is quick and easy to make. Tender chickpeas and a variety of vegetables are coated in a creamy herb sauce, creating a delicious one-pan meal.
Ingredients
Units
Scale
For the Chickpeas & Veggies
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 tbsp olive oil
- Salt and black pepper to taste
For the Creamy Herb Sauce
- 1/2 cup Greek yogurt or plant-based yogurt
- 1/4 cup vegetable broth or water
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp lemon juice
- Optional: pinch of red pepper flakes
For Serving
- Cooked rice, quinoa, or crusty bread
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2–3 minutes until fragrant. Add bell pepper and zucchini, cooking for another 4–5 minutes until slightly tender.
- Add Chickpeas: Stir in chickpeas and season with salt and black pepper. Cook for 2–3 minutes until warmed through.
- Prepare the Creamy Herb Sauce: In a small bowl, whisk together Greek yogurt, vegetable broth, parsley, dill, oregano, lemon juice, and optional red pepper flakes until smooth.
- Combine and Heat Through: Reduce heat to low and pour the creamy herb sauce over the chickpea mixture. Stir gently to coat evenly and heat for 2–3 minutes. Do not boil to prevent the yogurt from curdling.
- Serve: Serve warm over rice, quinoa, or with crusty bread. Garnish with additional fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sauté, Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
