Chickpea & Feta Skillet Bowl

Chickpeas have long been a Mediterranean pantry staple, and this skillet bowl leans into that heritage with briny feta and bright lemon. Everything comes together in one pan with sweet peppers, tomatoes, and wilted spinach for an easy lunch.

Serves 4

Estimate for one serving

• 310 cal
• 15g protein
• 32g carbs
• 14g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 2 (15-oz) cans canned chickpeas
• 2 tbsp olive oil
• 1 medium red bell pepper
• 1 cup cherry tomatoes
• 4 cups baby spinach
• 2 garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 4 oz feta cheese
• 1 lemon
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Drain and rinse chickpeas.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Add diced red bell pepper and cook 3 minutes.
4. 4Add minced garlic, oregano, cumin, salt, and pepper; stir 30 seconds until fragrant.
5. 5Add chickpeas and halved cherry tomatoes; cook 5 minutes until tomatoes blister.
6. 6Stir in spinach and cook 1–2 minutes until wilted.
7. 7Remove from heat, squeeze lemon juice over top, and crumble feta on each portion.
8. 8Divide into 4 bowls.