Chickpea and feta stir fry Recipe

Chickpea and feta stir fry


Olive oil
29 oz (822g) can chickpeas, rinsed
1 lemon
1 clove garlic, minced or passed through a garlic press
1 jalapeno, finely diced or coarsely grated over pan when necessary
1 bunch scallions chopped,
6 oz container feta crumbles (or 6 oz's feta, crumbled!)
3 large shallots
1 bell pepper (I prefer red in this) chopped

How to make Chickpea and feta stir fry

1. Heat a couple TBS olive oil over medium-high heat in large (12 inch) skillet and add shallots.
2.  Cook until translucent then add bell pepper. 
3.  Cook for a few minutes until bell pepper softens.  Add garlic and stir to combine, when fragrant add jalapeno and stir again, stir in the chickpeas.
4.  Cook on high for 5-10 minutes until chickpeas are well heated through.
5.  Zest lemon over skillet and stir to combine, cut lemon in half and squeeze juice of 1/2 half of it into the pan.
6.  Add a pinch or two of salt and turn off heat.
7.  If eating warm, add 1/2 of feta, all the parsley, and 1/2 of the scallions an mix thouroughly.  Serve and top with additional scallions and feta.
8.  If eating cool, add half of feta and the parsley and allow to cool before adding remaining feta and all of scallions.

Delicious as the base of a wrap or simply served with pita breads or chips.

Question from the Chef

“Do you ever forget to take pictures of your food before eating it?”

  • kimdec
    kimdec says

    I hate when that happens.

  • SashG
    SashG says

    lol. I was wondering about the picture, but I think you made up for it in style. Your recipe is on my to-cook list now.

Register or login to add a comment!