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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 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) chickpeas or garbanzo beans, 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 pitted 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 heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
  • 2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous. Yield: 4 servings.

Nutritional Facts

1 cup chickpea 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.