Bright, bold, and full of plant-based goodness, this citrus-glazed chickpea and vegetable skillet is a celebration of color and flavor.
Makes 4 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 red onion, sliced
- 1 cup mushrooms, sliced
- 1 small zucchini, sliced into half moons
- Zest of 1 orange
- Juice of 1 orange (about 1/4 cup)
- Juice of 1/2 lemon
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
Optional: Fresh herbs like cilantro, parsley, or basil to garnish and quinoa, rice, or toasted pita for serving
In a bowl, toss the chickpeas with 1 tablespoon oil, smoked paprika, garlic powder, salt, and pepper.
Heat skillet over medium heat. Once hot, add the chickpeas and cook for 8–10 minutes, stirring occasionally, until crispy and golden. Remove from skillet and set aside.
In the same skillet, add the remaining oil and sauté the red onion for 2–3 minutes. Add sliced mushrooms and zucchini. Cook for about 5–7 minutes until tender and charred in spots.
While the vegetables cook, prepare the citrus glaze by whisking the orange zest, orange juice, lemon juice, maple syrup, Dijon mustard, and soy sauce together in a small bowl.
Add the chickpeas back into the skillet with the vegetables. Pour in the citrus glaze, stir, then simmer for 2-3 minutes until the glaze thickens. Garnish with fresh herbs and serve warm over grains or with toasted pita on the side (optional).