Mediterranean-Style Chickpeas
with snap pea and radish salad
This Mediterranean-inspired meal features savory garlic and herb-infused chickpeas balanced by sweet snap peas, lemon, and mint. It's simple, colorful, fast, and fresh - a perfect combination for summer!
Ingredients
- Garlic - 2 cloves , chopped
- Beans, garbanzo (15 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp + 1 Tbsp
- Oregano, dried - 1/2 tsp
- Basil, dried - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Pita bread - 2 rounds (sub any flatbread or naan)
- Lemon juice - 1 tsp
- Sugar snap peas - 8 oz , thinly sliced on the bias
- Radishes - 6 oz , thinly sliced
- Cheese, feta - 3 oz , crumbled
- Lemon zest - 2 tsp
- Mint, fresh - 1/4 cup , chopped
- Vinegar, rice - 2 Tbsp
- Oil, avocado - 2 Tbsp (sub any neutral-tasting oil)
Prep
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Snap peas / Radishes / Garlic / Cheese - Prep as directed. Combine snap peas and radishes in one container. Store garlic and cheese in their own separate containers. (Can be done up to 5 days ahead)
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Season chickpeas - Drain and rinse the chickpeas. Combine chickpeas with garlic, first portion of olive oil, oregano, basil, and paprika. Let chickpeas rest in the seasoning for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)
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Make salad - Zest the lemon and chop the mint. In a large serving or mixing bowl, whisk together vinegar, avocado oil, and lemon zest. Season with some salt and pepper. Add snap peas, radishes, mint, and feta crumbles and toss to combine. (Can be done 1 day ahead)
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Make
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Turn on the oven’s broiler and set out a baking sheet (use the low setting if your broiler has one). Brush pita bread lightly on both sides with second portion of olive oil and spread out on the baking sheet.
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Heat a nonstick skillet over medium heat and add chickpeas along with their seasoning. Saute chickpeas until heated through and fragrant, 3 to 4 minutes, seasoning them with some salt and pepper as they cook. Remove from heat and stir in lemon juice.
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While chickpeas cook, transfer pita bread to the oven and broil until crisp and lightly golden, ~2 to 3 minutes, flipping them halfway through cooking.
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Serve chickpeas over pita bread with snap pea salad on the side. Enjoy!
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