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