Lemon Pepper Chickpea Skillet (Printable Version)
A vibrant, zesty one-pan dish with sautéed chickpeas, vegetables, lemon, and pepper for quick weeknight meals.
# Ingredient List:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 small zucchini, diced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
→ Seasonings & Flavor
06 - 1 large lemon, zested and juiced
07 - 1 ½ teaspoons freshly ground black pepper
08 - 1 teaspoon sea salt (or to taste)
09 - 1 teaspoon dried oregano
10 - ½ teaspoon smoked paprika
11 - 2 tablespoons extra virgin olive oil
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# How to Make It:
01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until slightly softened.
02 - Add the garlic and cook for 30 seconds until fragrant.
03 - Stir in the bell pepper and zucchini. Sauté for 4-5 minutes until the vegetables are tender but still vibrant.
04 - Add the chickpeas, lemon zest, black pepper, salt, oregano, and smoked paprika. Stir well to coat.
05 - Cook for another 5-7 minutes, stirring occasionally, until the chickpeas are lightly golden and heated through.
06 - Remove from heat and stir in the lemon juice.
07 - Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley and extra lemon wedges.
# Expert Advice:
01 -
- Ready in 25 minutes but tastes like you spent much longer caring about it
- The lemon zest trick makes ordinary canned chickpeas feel fancy and fresh
02 -
- Dry your chickpeas after rinsing if you want them to actually get crispy
- Add lemon juice OFF the heat or it can turn bitter and harsh
03 -
- Zest your lemon before juicing it, or you will struggle to get any zest off
- Let the pan get properly hot before adding ingredients for better browning