Some evenings, you just want something warm, filling, and light enough that you’re not still thinking about it when you’re trying to fall asleep. This zucchini and chickpea skillet is that dish. It’s the kind of recipe that sits quietly in your weeknight rotation, never demanding attention, but always showing up with just the right mix of comfort and freshness. I like to think of it as the culinary equivalent of a cozy sweater you can still wear on a spring day. Tender zucchini softens into golden edges, while chickpeas bring their nutty, satisfying bite. The whole thing comes together in one pan, which means fewer dishes and more time to just… be. And isn’t that what we’re after most weeknights? This is perfect if you’re looking for low calorie dinner recipes or just trying to keep meals light without feeling like you’ve given anything up. Whether you’re into Low Calorie Dinners, low calorie recipes, Low Calorie Chicken Recipes, Low Calorie Breakfast Recipes, or Low Calorie Soup Recipes, this one’s a keeper. It doesn’t shout, it just delivers—quietly and reliably, every time.

1) Key Takeaways
2) Easy Zucchini and Chickpea Skillet Recipe
3) Ingredients for Zucchini and Chickpea Skillet
4) How to Make Zucchini and Chickpea Skillet
5) Tips for Making Zucchini and Chickpea Skillet
6) Making Zucchini and Chickpea Skillet Ahead of Time
7) Storing Leftover Zucchini and Chickpea Skillet
8) Try these Main Course next!
9) Zucchini and Chickpea Skillet
10) Nutrition

1) Key Takeaways

How to make a quick and healthy zucchini and chickpea skillet.
Why this dish fits perfectly into low calorie dinner recipes.
Ideas for making it ahead without losing freshness.
Best ways to store leftovers for maximum flavor.

2) Easy Zucchini and Chickpea Skillet Recipe

Some evenings feel too long already, and the last thing I want is to spend more time than necessary in the kitchen. That’s where this zucchini and chickpea skillet comes to the rescue. It’s light, quick, and part of my go-to low calorie dinner recipes collection. I love how it’s filling without leaving me sluggish.

The zucchini softens and turns golden, while chickpeas bring in a nutty bite. This combination works well for Low Calorie Dinners, giving you a balanced meal that’s warm yet light. A single pan keeps cleanup minimal, which feels like a win every time.

What makes it even better is that it fits into low calorie recipes without making you feel deprived. It’s a satisfying way to enjoy fresh vegetables while sticking to your health goals. On busy nights, that’s exactly what I need.

3) Ingredients for Zucchini and Chickpea Skillet

Zucchini: Two medium zucchinis, sliced into half moons. They soften beautifully and pick up a bit of golden color when cooked right.

Chickpeas: One can, drained and rinsed. They add protein, texture, and that satisfying earthy flavor.

Onion: A small one, diced. It forms the base flavor and brings natural sweetness once sautéed.

Garlic: Two cloves, minced. Fresh garlic adds depth and a warm aroma.

Olive Oil: Two tablespoons to sauté and bring the flavors together.

Paprika: Half a teaspoon. It adds a smoky note and enhances the chickpeas.

Chili Flakes: A quarter teaspoon, optional. They give a gentle heat without overpowering.

Salt and Pepper: To taste. Simple, but the final touch that ties it all together.

Fresh Parsley: Chopped for garnish, adding color and freshness right before serving.

4) How to Make Zucchini and Chickpea Skillet

Step 1. Heat the olive oil in a large skillet over medium heat. Let it warm enough so the onions sizzle when added.

Step 2. Add diced onion and minced garlic. Sauté until soft and fragrant, which should take about 3 minutes.

Step 3. Add zucchini slices and cook until they start to brown at the edges, keeping them tender but not mushy.

Step 4. Toss in chickpeas, paprika, and chili flakes. Stir so the flavors mix well.

Step 5. Season with salt and pepper, then cook for another 5 minutes until the chickpeas are heated through.

Step 6. Remove from heat and garnish with fresh parsley before serving.

5) Tips for Making Zucchini and Chickpea Skillet

Keep the heat at medium so the zucchini cooks evenly without burning. High heat can overcook the outside while leaving the inside raw.

Use a non-stick skillet if possible. Chickpeas can stick to the pan, and a non-stick surface makes the process smoother.

If you prefer more flavor depth, roast the chickpeas in the oven for a few minutes before adding them to the skillet. It gives them a crisp texture and extra flavor.

6) Making Zucchini and Chickpea Skillet Ahead of Time

This dish keeps its texture well if prepared earlier in the day. Store it in the fridge until ready to reheat.

Reheat gently in a skillet over low heat to keep the zucchini from turning too soft. A splash of olive oil can help restore its shine and flavor.

If you want to save even more time, chop the vegetables in the morning and store them in an airtight container in the fridge. That way, all that’s left in the evening is the quick cooking.

7) Storing Leftover Zucchini and Chickpea Skillet

Place leftovers in an airtight container and refrigerate for up to three days. The flavors blend well after sitting overnight.

To reheat, use a skillet on low heat for the best texture. Microwave works too, though the zucchini may soften more.

This recipe stays delicious on its own, but it’s also great as a topping for cooked grains like rice or quinoa the next day.

8) Try these Main Course next!

9) Zucchini and Chickpea Skillet