Greek Chickpea & Tomato Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 30 min · Beans · vegetarian, gluten-free
250 cal
10g protein
30g carbs
10g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 cup cherry tomatoes
- 2 garlic cloves
- 1 1/2 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 (tap to check — screen stays awake)
- Drain and rinse the chickpeas. Chop the garlic and halved cherry tomatoes. Zest and juice the lemon.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add chickpeas to the skillet and sauté for 5 minutes until slightly crispy.
- Stir in cherry tomatoes, lemon zest, and a pinch of salt and pepper. Cook for another 5-7 minutes until tomatoes soften.
- Squeeze lemon juice over the mixture and stir. Remove from heat.
- Sprinkle crumbled feta and chopped parsley on top. Drizzle with remaining 1 tablespoon of olive oil.
- 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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