Grilled Vegetable and Chickpea Skewers with Olive Oil

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Colorful Mediterranean skewers with grilled vegetables, chickpeas, and a drizzle of olive oil for a healthy and vibrant meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs zucchini, bell peppers, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 zucchini
• 2 bell peppers
• 1 cup chickpeas
• 2 tbsp olive oil
• 1 tsp oregano
• 2 cloves garlic

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Instructions

1. Step 1: Wash and dry the zucchini and bell peppers. Cut the zucchini into 1-inch thick rounds and the bell peppers into 1-inch wide strips. Drain the chickpeas in a colander and pat them dry with paper towels. Tip: Patting the chickpeas dry ensures they don’t steam in the skewers and char evenly.
2. Step 2: Thread the zucchini rounds, bell pepper strips, and chickpeas onto wooden skewers, alternating pieces to ensure even cooking. Leave about 1/2 inch of space between each piece to allow for charring. Tip: Soak wooden skewers in water for 20 minutes before use to prevent burning.
3. Step 3: In a small bowl, mix 2 tbsp olive oil, 1 tsp oregano, and 2 minced garlic cloves. Use a pastry brush to evenly coat the skewers with the oil mixture, making sure the chickpeas and vegetables are fully covered. Tip: Brushing the oil after threading ensures even distribution without over-saturating the skewers.
4. Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F/200°C). Place the skewers on the grill and cook for 12–15 minutes, rotating them every 5 minutes until the vegetables are charred in spots and tender, and the chickpeas are heated through. Tip: Rotate the skewers frequently to avoid burning and ensure even charring.
5. Step 5: Remove the skewers from the grill and let them rest for 2–3 minutes before serving. The vegetables should be slightly charred with a smoky aroma, and the chickpeas should be warm and slightly crispy. Tip: For extra flavor, drizzle with a little lemon juice or sprinkle with fresh parsley before serving.