Greek Chickpea & Tomato Stir-Fry

Greek · 30 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cans (15 oz each) canned chickpeas
• 2 cups cherry tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 lemon
• to taste salt
• to taste black pepper

Method

1. Drain and rinse the chickpeas. Chop the garlic and halved cherry tomatoes. Zest and juice the lemon.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add chickpeas to the skillet and sauté for 5 minutes until slightly crispy.
4. Stir in cherry tomatoes, lemon zest, and a pinch of salt and pepper. Cook for another 5-7 minutes until tomatoes soften.
5. Squeeze lemon juice over the mixture and stir. Remove from heat.
6. Sprinkle crumbled feta and chopped parsley on top. Drizzle with remaining 1 tablespoon of olive oil.
7. Serve hot, garnished with extra parsley if desired.

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

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