Zesty Chickpea Lemon Skillet
A quick and flavorful one-pan meal featuring chickpeas, lemon, and garlic, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cans canned chickpeas, rinsed and drained
- 2 to 3 tablespoons olive oil
- 3 cloves garlic, chopped or more to taste
- 1 lemon (zest and juice)
- 1 teaspoon salt plus more to taste
- Black pepper
- 1 teaspoon smoked paprika or regular paprika
- a pinch chili flakes optional
- a handful greens like spinach or arugula optional
- Fresh parsley or dill optional, for garnish
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add chopped garlic and stir for about 30 seconds until fragrant, but not browned.
- Add rinsed and drained chickpeas, salt, pepper, and paprika. Let them sit for a minute or two before stirring to get slightly golden.
- Once warmed and a bit toasty, reduce heat slightly and add lemon zest and juice.
- If using greens, toss them in at the end to wilt gently.
- Taste and adjust seasoning with more salt, lemon juice, or olive oil as needed.
Notes
This dish is great for meal prep and keeps well in the fridge. Freezing is possible, but the texture may soften a bit. For variations, serve over rice, in wraps, or with roasted veggies.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 2g