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Mediterranean Chickpea Skillet

A vibrant one-pan meal with chickpeas, sun-dried tomatoes, olives, and feta — bright Mediterranean flavors in 20 minutes.

dinner • prep: 5 min • cook: 15 min • serves 4

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • ⅓ cup sun-dried tomatoes, chopped
  • ¼ cup Kalamata olives, halved
  • 3 cups baby spinach
  • 3 cloves garlic, minced
  • ½ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Juice of ½ lemon
  • Salt and pepper to taste
  • Crusty bread or pita, for serving

Instructions

  1. Crisp the chickpeas: Heat olive oil in a large skillet over medium-high heat. Add chickpeas and cook for 5-6 minutes, stirring occasionally, until they start to get golden and slightly crispy.

  2. Add flavor: Stir in garlic, oregano, and smoked paprika. Cook 30 seconds.

  3. Build the dish: Add sun-dried tomatoes and olives. Cook 2 minutes until warmed through.

  4. Wilt the spinach: Add spinach and toss until wilted, about 1 minute. Squeeze lemon juice over everything. Season with salt and pepper.

  5. Finish: Crumble feta over the top. Serve with crusty bread or warm pita.

Notes

  • Storage: Keeps for 4 days in the fridge. The chickpeas lose their crispiness but the flavors are still great.
  • Variations: Add artichoke hearts, roasted red peppers, or diced cucumber. Top with a fried egg for extra protein.
  • Tips: Don’t crowd the chickpeas when crisping — give them space so they get golden instead of steaming.