Greek Chickpea & Red Pepper Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 35 min · Beans · vegetarian, gluten-free
362 cal
14g protein
45g carbs
14g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 2 large red bell peppers
- 1 1/2 tbsp olive oil
- 2 garlic cloves
- 1 large lemon
- 1 cup crumbled feta cheese
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas. Cut the red bell peppers into strips.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peppers and sauté until tender, about 8 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in the chickpeas, dried oregano, salt, and pepper. Cook for another 5-7 minutes to let flavors meld.
- Squeeze fresh lemon juice over the mixture and stir to combine.
- Transfer the chickpea and pepper mixture to bowls. Top with crumbled feta cheese.
- Drizzle with the remaining 1 tablespoon of olive oil before serving.
- 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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