Greek Chickpea & Red Pepper Bowl

Greek · 35 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cans (15 oz each) canned chickpeas
• 3 large red bell peppers
• 3 tbsp olive oil
• 3 garlic cloves
• 1 large lemon
• 1 cup crumbled feta cheese
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

Method

1. Drain and rinse the chickpeas. Cut the red bell peppers into strips.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peppers and sauté until tender, about 8 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in the chickpeas, dried oregano, salt, and pepper. Cook for another 5-7 minutes to let flavors meld.
5. Squeeze fresh lemon juice over the mixture and stir to combine.
6. Transfer the chickpea and pepper mixture to bowls. Top with crumbled feta cheese.
7. Drizzle with the remaining 1 tablespoon of olive oil before serving.
8. Serve warm or at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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