Chickpea Zucchini Sauté with Feta cheese
4 Points

Serves
1

Here’s a lovely vegetarian, single-serving meal that can also stand-in as a side dish to accompany roasted Greek chicken or pork. The fresh mint pairs beautifully with the tangy feta cheese but basil or oregano would also work well in this skillet recipe. Branch out and experiment using yellow squash or eggplant in the place of the zucchini, or you might even try substituting the cannellini beans for the chickpeas. Make sure you use jarred kalamata olives that have already been pitted to save on prep time. You can find them at most major grocery stores chains on the condiment aisle alongside the other olive varieties.

thank to Barbara

Ingredients

Extra virgin olive oil
1 tsp
Uncooked zucchini
½ small, sliced or cut into thin strips
Red bell pepper
½ medium, or yellow pepper, sliced
Uncooked onion
½ small, sliced
Grape tomatoes
16 item(s), halved, or 4 quartered Campari Tomatoes
Canned chickpeas (garbanzo beans)
½ cup(s), rinsed and drained
Olives
4 olive(s), large, Kalamata variety, pitted, sliced
Garlic
1 large clove(s), minced
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Crumbled feta cheese
2 Tbsp
Fresh mint leaves
1 Tbsp, chopped
Instructions

Heat oil in medium nonstick skillet over medium-high heat; saute zucchini, pepper and onion until golden, about 6 minutes.
Add tomatoes, chickpeas, olives and garlic; cook, stirring a few times, until tomatoes soften and release juices, about 2 minutes. Season with salt and pepper; sprinkle with feta and mint.
Makes 1 serving.