Summer Squash & Chickpea Meal

Summer Squash & Chickpea Meal packed with summer produce in under 30 minutes! Perfect for busy summer nights and weekly meal prep.

Dan has a theory that food tastes better if you clean the dirty dishes before you chow down.

I wouldn’t know, because I always greedily dig into my food while I let the dirty dishes “soak”.

They totally need to do that, you know.

That’s why I make meals like this Summer Squash & Chickpea Meal so there’s only one pan staring up at me under soap suds after dinner.

Oh, and because it tastes like everything fiery and fun about summer in a pan.

I love making this one-pan meal because it builds on itself until you’re left with a pan brimming with perfectly spiced chickpeas and veg.

How can all that flavor fit in just one pan?

Well, it is a pretty big pan.

No, seriously, pull out your largest pan for this recipe because you need to accommodate for a lot!

What You Need to Make Summer Squash & Chickpea Meal

Here’s what you need: 

• avocado oil
• white onion
• chickpeas
• garlic powder
• red bell pepper
• yellow squash
• green zucchini
• smoked paprika
• Himalayan sea salt
• steamed corn
• cherry tomatoes
• red pepper flakes
• squeeze of lemon
• fresh basil leaves

That’s it!

How to Make Summer Squash & Chickpea Meal

Heat the avocado oil in a large skillet over medium-high heat.

Once it’s warm, add in the diced white onion, chickpeas, and garlic powder and cook 3-4 minutes, until chickpeas are slightly browned and onions are translucent.

Next, add in the diced bell pepper and cook for 2 more minutes.

Add the summer squash and zucchini and season with smoked paprika, sea salt, and black pepper and cook and additional 3-4 minutes.

Finally, add in the cherry tomatoes, steamed corn, a squeeze of lemon and pinch of red pepper flakes, and heat 1-2 more minutes until the cherry tomatoes are juicy and wilted.

Serve the mixture with a squeeze of lemon and a handful of fresh basil leaves.

Store any leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.

How to Serve Summer Squash & Chickpeas

The blend of spices and flavors going on in this little one pan meal is alone pretty impressive.

Smokey paprika, tart lemon, spicy red pepper flakes, and sweet basil all play a part.

I added all of my favorite seasonal summer vegetables along with a can of chickpeas for plant-based protein.

Cook up this easy Summer Squash & Chickpea Meal whenever you’re craving something quick and healthy for dinner with minimal cleanup.

I like mine with a little extra lemon and red pepper flakes.

It’s ideal for making in summer when summer squash, tomatoes, and corn are in season or enjoy year-round if you can find good produce!

Enjoy!

More One Pan Recipes

• 1-Pan Chickpea Ratatouille

• “Cheezy” Chickpea Sheet Pan Meal

• Sweet Potato & Chickpea Bake

• Vegetable Mole Sheet Pan Meal

• BBQ Tempeh Sheet Pan Meal

• Teriyaki Sheet Pan Meal

• 1-Pan Butternut & Chickpea Bake

• Tofu Sheet Pan Meal

I Want to Hear From You

If you make this Summer Squash & Chickpea Meal recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Summer Squash & Chickpea Meal

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5 from 1 review

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 2-3 servings
• Diet: Vegan

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Description

Summer Squash & Chickpea Meal packed with summer produce in under 30 minutes! Perfect for busy summer nights and weekly meal prep.

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Ingredients

Summer Squash Chickpea Meal

• 2 tsp avocado oil
• 1/2 white onion, diced
• 1 15-oz can chickpeas, drained and rinsed
• 1/4 tsp garlic powder
• 1 red bell pepper, diced
• 1 small yellow squash, diced
• 1 small green zucchini, diced
• 1/2 tsp smoked paprika
• 1/4 tsp Himalayan sea salt
• 1/2 cup (~1 ear) steamed corn
• 1 cup cherry tomatoes, halved
• pinch of red pepper flakes (optional)

For serving

• squeeze of lemon
• fresh basil leaves, torn/shredded

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Instructions

1. Heat the avocado oil in a large skillet over medium-high heat.
2. Once it’s warm, add in the diced white onion, chickpeas, and garlic powder and cook 3-4 minutes, until chickpeas are slightly browned and onions are translucent.
3. Next, add in the diced bell pepper and cook for 2 more minutes.
4. Add the summer squash and zucchini and season with smoked paprika, sea salt, and black pepper and cook and additional 3-4 minutes.
5. Finally, add in the cherry tomatoes, steamed corn, a squeeze of lemon and pinch of red pepper flakes, and heat 1-2 more minutes until the cherry tomatoes are juicy and wilted.
6. Serve the mixture with a squeeze of lemon and a handful of fresh basil leaves.
7. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.

Notes

Recipe adapted from Love & Lemons

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Entree, One Pan Meal
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free Option