So good, so easy to make, and one might even say…healthy!
I’ve been making this simple skillet for years whenever I need a fast, healthy dinner that doesn’t skimp on flavor. It’s a one-pan Mediterranean-style chickpea and veg dish: bright lemon, garlicky chickpeas, juicy tomatoes, and wilted spinach, finished with tangy feta. Weeknights, quick lunches, or light weekend meals — this hits the sweet spot between wholesome and satisfying.
Why you’ll love this dish
This recipe is perfect when you want something fast, nutritious, and forgiving. It cooks in about 20–25 minutes, uses pantry staples (canned chickpeas and olive oil do most of the heavy lifting), and comes together in one skillet for easy cleanup. It’s naturally vegetarian, high in fiber and plant protein, and easy to scale up for guests.
- Fast: start-to-plate in under 30 minutes.
- Budget-friendly: mostly pantry items and seasonal veg.
- Flexible: turns vegetarian, vegan, or protein-forward with a simple swap.
- Kid-friendly: mild, familiar flavors with a bright finish.
“We made this on a frantic Tuesday and it felt like a restaurant meal—quick, comforting, and we cleaned up in five minutes.”
Preparing So good, so easy to make, and one might even say…healthy!
Overview: Heat a skillet, soften aromatics, toast the chickpeas, add tomatoes to release juices, wilt spinach, and finish with lemon and herbs. The goal is contrast: crisp edges on chickpeas, jammy tomatoes, and fresh brightness from lemon and herbs. Expect one short sear and a quick simmer — nothing fussy.
- Step 1: Sauté onion and garlic until tender.
- Step 2: Crisp the chickpeas in oil for texture.
- Step 3: Add tomatoes and let them break down into a saucy base.
- Step 4: Stir in spinach to wilt and fold in lemon + herbs.
- Step 5: Top with feta and serve hot.
What you’ll need
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 cans (15 oz) chickpeas, drained and rinsed
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cumin
- 1 pint cherry tomatoes, halved
- 4 cups baby spinach (or kale thinly sliced)
- Zest and juice of 1 lemon
- 1/3 cup crumbled feta (omit or use vegan feta for dairy-free)
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh parsley or dill for garnish
Ingredient notes/Substitutions:
- Swap spinach for kale (use a bit more oil and a couple minutes extra to soften).
- Canned white beans work instead of chickpeas.
- To make it protein-forward, toss in cooked diced chicken or flaked salmon at the end.
How to prepare it
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook 4–5 minutes until translucent.
- Add the garlic, smoked paprika, and cumin. Cook 30–45 seconds until fragrant.
- Add the rinsed chickpeas and spread them into an even layer. Let them sit without stirring for 2–3 minutes to crisp. Stir and let them crisp again for another 1–2 minutes.
- Toss in the cherry tomatoes and a pinch of salt. Smash a few with the back of a spoon to loosen juices. Simmer 4–5 minutes until they start to soften and become saucy.
- Stir in the spinach and cook until wilted (1–2 minutes). Remove from heat and stir in lemon zest, lemon juice, and most of the herbs.
- Taste and adjust seasoning. Finish with crumbled feta, a sprinkle of red pepper flakes if using, and the remaining herbs.
Serve straight from the skillet for a rustic feel, or plate over grains.
Best ways to enjoy it
This skillet is excellent as-is, but here are serving ideas to elevate the meal:
- Spoon over warm quinoa, couscous, or brown rice.
- Stuff into pita pockets or flatbreads with a dollop of yogurt or tzatziki.
- Serve alongside roasted sweet potatoes or a simple green salad.
- For a homier brunch, offer warm, flaky sides like buttery biscuits — they soak up the juices beautifully: buttery biscuits.
Wine/Drink pairing: a crisp unoaked white like Sauvignon Blanc or a citrusy sparkling water with a lemon wheel.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep feta separate if you prefer it fresh on top.
- Freezer: Chickpea skillet freezes well for 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat with a splash of water or olive oil to loosen the sauce. Microwave on medium power in short bursts to avoid drying out.
- Food safety: Cool to room temperature for no more than two hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Crisp the chickpeas: Don’t stir too often—letting them sit creates delicious caramelized edges.
- Build flavor early: Bloom the spices with the garlic so they release their oils.
- Lemon is your friend: Add juice at the end for bright acidity; too early makes the spinach tough.
- Texture boost: Pulse some chickpeas in a food processor and fold them back in for a creamier texture.
- If using canned tomatoes instead of fresh, drain some liquid so the dish doesn’t become too soupy.
Recipe variations
- Vegan: Use olive oil, omit feta, and finish with toasted pine nuts for richness.
- Mediterranean + chicken: Stir in shredded cooked chicken near the end for extra protein (or try this crockpot chicken for an easy make-ahead option: crockpot honey garlic chicken).
- Spicy harissa twist: Add 1 tablespoon harissa paste with the tomatoes for heat.
- Grain bowl: Serve over farro with roasted eggplant and a tahini drizzle for a Middle Eastern spin.
Your questions answered
Q: Can I use dried chickpeas?
A: Yes. Soak and cook them until tender before using. Use about 1.5 cups cooked chickpeas to replace two 15-oz cans.
Q: How long will leftovers keep?
A: Up to 4 days in the refrigerator. Freeze for 2–3 months if needed.
Q: Is this recipe suitable for meal prep?
A: Absolutely. It reheats well and can be portioned into grain bowls with fresh toppings added before serving.
Q: Can I make this nut-free/gluten-free?
A: The base recipe is naturally gluten-free and nut-free. Watch add-ons (some store-bought feta or flatbreads can contain fillers) and choose certified products if you have severe allergies.
Q: What if my tomatoes are out of season?
A: Use a 14–15 oz can of diced tomatoes; drain some liquid and simmer a little longer to deepen the flavor.
Conclusion
If you enjoyed this simple, healthy skillet and want a quick cocktail garnish to celebrate, learn how to make classic grenadine with a chef-approved technique at How to Make Your Own Grenadine – Jeffrey Morgenthaler. And if you’re juggling household planning alongside meal prep and conversations about household benefits, this community discussion might be a helpful read: So you say you’re married, eh? – Health Plans (Including ACA …
Enjoy this easy skillet as a weeknight staple — it’s forgiving, flavorful, and genuinely feels like a win for busy cooks.
Mediterranean Chickpea Skillet
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook 4–5 minutes until translucent.
- Add the garlic, smoked paprika, and cumin. Cook 30–45 seconds until fragrant.
- Add the rinsed chickpeas and spread them into an even layer. Let them sit without stirring for 2–3 minutes to crisp. Stir and let them crisp again for another 1–2 minutes.
- Toss in the cherry tomatoes and a pinch of salt. Smash a few with the back of a spoon to loosen juices. Simmer 4–5 minutes until they start to soften and become saucy.
- Stir in the spinach and cook until wilted (1–2 minutes). Remove from heat and stir in lemon zest, lemon juice, and most of the herbs.
- Taste and adjust seasoning. Finish with crumbled feta, a sprinkle of red pepper flakes if using, and the remaining herbs.
