Diverse Vegetable and Chickpea Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant one-pan dish with mixed seasonal vegetables and chickpeas, celebrating the diversity in U.S. demographic data. This mediterranean-inspired one pot (vegetarian) ready in about 25 minutes pairs chickpeas, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 150g chickpeas
• 100g zucchini
• 100g bell peppers
• 50g red onion
• 1 tbsp olive oil
• 120g diced tomatoes
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano

Instructions

1. Step 1: Slice 100g zucchini and 100g bell peppers into 1/4-inch strips, then heat 1 tbsp olive oil in a skillet over medium-high heat. Add 50g diced red onion and cook for 3 minutes until translucent.
2. Step 2: Stir in 150g canned chickpeas (rinsed), 100g bell peppers, and 100g zucchini, then cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add 120g diced tomatoes, 1/2 tsp smoked paprika, and 1/4 tsp dried oregano, stirring until tomatoes break down and the mixture simmers for 7 minutes until vegetables are tender-crisp and flavors meld.