Zucchini Chickpea Tomato Skillet

Name: Zucchini Chickpea Tomato Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium zucchinis, diced; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1 medium onion, chopped; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried oregano; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

I absolutely love making this Zucchini Chickpea Tomato Skillet whenever I need a quick, healthy meal. It beautifully combines the vibrant flavors of fresh zucchini, hearty chickpeas, and ripe tomatoes, making it not only nourishing but also visually appealing. In just a few simple steps, I can create a dish that's perfect for weeknight dinners or as a colorful side for casual gatherings. Plus, it’s packed with protein and fiber, which keeps me feeling full and satisfied long after the meal.

Created by

Ariana Brooks

Last updated on 2026-01-18T02:55:14.903Z

This Zucchini Chickpea Tomato Skillet holds a special place in my heart, especially during the summer when zucchini is at its peak. I remember the first time I made it; I was amazed at how such simple ingredients could come together to create a deliciously satisfying dish. The key is to sauté the veggies just right, allowing them to retain a bit of their crunch while absorbing the flavors from the spices.

One tip I’ve found handy is to let the skillet rest for a few minutes after cooking. This allows the flavors to meld beautifully. It’s a dish that’s great warm or even at room temperature, making it perfect for meal prep or potlucks with friends!

        Why You Will Love This Recipe
        Vibrant and colorful presentation that excites the senses
Nutritious blend of plant-based protein and vegetables
Quick and easy to prepare for busy weeknights
Versatile dish that can be served as a main or side

      

The Role of Chickpeas

Chickpeas are not just a source of protein in this dish; they also add a delightful creamy texture that complements the tender zucchini. Their ability to absorb flavors makes them perfect for soaking up the spices, especially the smoked paprika and oregano. When cooking, ensure you stir gently to keep the chickpeas intact while allowing them to blend seamlessly into the dish.

In addition to their flavor appeal, chickpeas bring a satisfying bite. For those who prefer a creamier consistency, you can mash a portion of the chickpeas before adding them to the skillet, enhancing the cohesive texture of the dish. If you’re shortcutting it, canned chickpeas work great, but be sure to rinse them thoroughly to remove any canning liquid that could affect the flavor.

Perfectly Cooking Zucchini

Zucchini can become mushy if overcooked, which is why it’s essential to keep an eye on the texture as it cooks. Aim for a tender yet firm bite, which should take about 5-7 minutes of cooking time on medium heat. Stir frequently to prevent sticking and ensure even cooking. If you notice the zucchini starting to release too much moisture, you can increase the heat slightly for a minute or two to evaporate the excess.

For an extra layer of flavor, consider sautéing the zucchini in a bit of garlic-infused olive oil. This not only enhances the aroma but also adds depth, making each bite even more enjoyable. Just be careful with your heat to avoid burning the garlic, which can turn bitter and overpower the dish’s delicate profile.

Adjusting Seasonings and Serving Suggestions

This Zucchini Chickpea Tomato Skillet is a flexible dish, so feel free to adjust the seasonings to your preference. If you enjoy heat, adding a pinch of red pepper flakes can elevate the flavor profile. I recommend tasting towards the end of cooking to ensure the seasoning aligns with your palate, especially since the tomatoes will release their juices and alter the dish's overall taste.

Serving this skillet dish can be fun and diverse. For a complete meal, pair it with a grain like quinoa or brown rice. Alternatively, serve it as a hearty side alongside grilled chicken or fish. I often garnish it with fresh herbs like basil or parsley to add brightness, making the colors pop even more and enhancing the overall freshness of my meal.

Ingredients

Vegetables and Spices

2 medium zucchinis, diced
1 can (15 oz) chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for sautéing

Instructions

Sauté the Onions and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Next, add the minced garlic and cook for an additional minute until fragrant.

Add Zucchini and Spices

Incorporate the diced zucchini into the skillet and sprinkle with paprika, oregano, salt, and pepper. Stir everything together, cooking for about 5-7 minutes until the zucchini starts to soften.

Add Chickpeas and Tomatoes

Add the chickpeas and halved cherry tomatoes to the skillet. Stir gently to combine and let it simmer for another 8-10 minutes, allowing the tomatoes to soften and create a sauce.

Serve and Enjoy

Remove from heat and allow the skillet to rest for a few minutes. This dish can be served warm or at room temperature. Adjust seasoning to your taste before serving.

Pro Tips

For added flavor, try garnishing with fresh basil or a squeeze of lemon juice before serving. This dish also pairs wonderfully with quinoa or rice for a heartier meal.

Make-Ahead Tips

This skillet dish is perfect for meal prep. You can chop the zucchini and onions in advance and store them in an airtight container in the fridge for up to two days. Chickpeas, if cooked from dried, can be made ahead as well. Just ensure they're cooled completely before storing to prevent sogginess. Prepped ingredients can save you about 15 minutes during weeknight cooking.

If you find yourself with leftovers, they store beautifully in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat for about 5 minutes, adding a splash of water to revive the moisture, or microwave in short bursts until heated through.

Freezing and Thawing

This dish can be frozen for longer storage, making it a great option for batch cooking. Cool the skillet mixture to room temperature before portioning it into airtight freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat over medium heat, stirring occasionally to ensure even warming.

Keep in mind that while freezing will preserve the dish's flavors, the texture of the zucchini may soften. For best results, consider adding fresh zucchini during reheating, or serve it with a fresh salad for added crunch and brightness.

Ingredient Variations

Feel free to mix in other vegetables based on what you have on hand. Bell peppers, spinach, or even kale can add nutritional value and change up the flavor profile. Just remember to adjust cooking times based on the vegetables’ required tenderness; for instance, bell peppers may take a minute or two longer than zucchini.

If you're looking for a more Mediterranean twist, consider adding feta cheese or olives towards the end of cooking to introduce savory notes. These additions not only enhance the dish's complexity but also offer a delightful contrast to the sweet, juicy tomatoes. Remember that any additions should complement the existing flavors without overpowering them.

Questions About Recipes

→ Can I substitute other vegetables?

Absolutely! Bell peppers, spinach, or even eggplant would work beautifully in this recipe.

→ Is this dish vegan?

Yes, this Zucchini Chickpea Tomato Skillet is completely vegan and packed with plant protein.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them on the stovetop or microwave.

→ Can I make this ahead of time?

Yes! This dish is great for meal prep and can be made a day in advance and stored in the refrigerator.