🌱 Stovetop Roasted Chickpeas with Sautéed Spinach, Peppers & Fresh Avocado

There’s nothing better than a one-pan meal that’s colorful, nourishing, and packed with flavor. This stovetop roasted chickpea dish balances crispy, smoky chickpeas with the sweetness of peppers, the earthiness of spinach, and the creaminess of avocado. It’s a go-to for a light lunch, quick dinner, or even a meal-prep staple.

✨ Ingredients

  • 1 can (15 oz) chickpeas, rinsed & drained

  • 2 cups fresh spinach

  • 1 small onion, thinly sliced

  • 1 cup mixed bell peppers (red, yellow, orange), sliced

  • 1 fresh tomato, sliced

  • ½ avocado, sliced

Seasonings:

  • 1 tsp garlic pepper

  • ½ tsp Himalayan salt (to taste)

  • 1 tsp smoked paprika

  • Dash of cayenne (optional)

  • 1–2 Tbsp olive oil

🍳 Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add chickpeas, season with smoked paprika, garlic pepper, and cayenne. Sauté 8–10 minutes until golden and crispy.

  2. Push chickpeas aside, add onions and peppers. Cook until softened and slightly caramelized.

  3. Stir in spinach and cook just until wilted.

  4. Mix everything together, adjust seasoning with Himalayan salt.

  5. Plate and top with fresh tomato slices, avocado wedges, and a crack of black pepper.

🌿 Serving Ideas

  • Over rice, quinoa, or couscous

  • Inside wraps or pitas with hummus

  • As a vibrant, standalone bowl

Tip: Let the chickpeas sit without stirring for a minute or two for extra crispiness.

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