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Mediterranean Chickpeas Recipe

Mediterranean Chickpeas Recipe

Olives, oregano and artichoke hearts boost flavor in this colorful and hearty meatless main dish. It goes together in minutes with convenient pantry items. Try a little feta cheese on top for something extra-special. Elaine Ober - Brookline, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 cup water
  • 3/4 cup uncooked whole wheat couscous
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup Greek olives, coarsely chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Dash pepper
  • Dash cayenne pepper


  • 1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
  • 2. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Sir in the garbanzo beans, tomatoes, artichokes, olives, lemon juice, oregano and peppers. Cook and stir until heated through. Serve with couscous. Yield: 4 servings.

Nutritional Facts

1 cup garbanzo bean mixture with 2/3 cup couscous equals 340 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 677 mg sodium, 51 g carbohydrate, 9 g fiber, 11 g protein.