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Zucchini & Chickpea Sauté

With the high heat lately, I definitely don’t feel like cooking. But I’m trying quick meals with no, or very little, cooking. Also, I have an abundance of zucchini now, so I tried this easy Mediterranean-inspired zucchini dish.


  • 2 tsps. olive oil

  • 1 large or 2 small zucchini, sliced

  • 1 bell pepper (any color), cut into strips

  • ½ cup sliced red onion

  • 2 cups grape tomatoes, cut in halves

  • 1 can chickpeas, rinsed and drained

  • 2 cloves garlic

  • 2/3 cups artichoke hearts (if marinated in oil, rinse off the oil, and pat dry)

  • 6 olives, pitted and sliced

  • 2 tbls. fresh basil

  • Pinch of salt and fresh ground pepper

  • Optional - ¼ cup crumbled feta cheese


  • Heat oil in non-stick skillet over medium-high heat.

  • Sauté zucchini, pepper, and onion, until golden, about 6 minutes.

  • Add tomatoes, chickpeas, and garlic. Cook stirring several times, until tomatoes soften, about 2 minutes.

  • Mix in artichoke hearts and olives.

  • Season with salt and pepper.

  • Sprinkle with basil and feta cheese, if using.

Serve warm with bread or crackers, or as a side dish.

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