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Chickpeas à la Grecque

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5 from 1 review


An all time favorite from The 321 Method, it’s too good not to share! Also delicious served over quinoa or rice. Vegetarian.


  • ½ cup couscous, cooked according to package directions
  • 1 tbsp olive oil
  • 2 large cloves of garlic, minced
  • 2 yellow bell peppers, cut in bite sized pieces
  • 2 orange bell peppers, cut into bite sized pieces
  • 1 x 19 oz can chickpeas (approx. 2 cup), drained and rinsed
  • 1 x 15 oz can diced tomatoes, drained
  • ½ cup vegetable broth
  • ½ cup finely chopped fresh flat-leaf parsley, divided
  • 1 tbsp dried oregano
  • ½ tsp freshly-cracked black pepper
  • ½  cup feta cheese, crumbled into large chunks
  • 1 lemon, cut into wedges


  1. Cook couscous according to package directions.
  2. Heat oil in a large frying pan over medium-high heat for 1-2 minutes, until hot. Add garlic, peppers and chickpeas. Reduce heat to medium-low. Cook until garlic becomes fragrant and peppers begin to char, 3-4 minutes.
  3. Add tomatoes, broth, parsley, oregano, salt and pepper. Cook over medium-high heat, stirring occasionally, until sauce is the thickness of a light purée, approx 5-7 minutes.
  4. Remove chickpea mixture from heat. Plate it over the couscous and sprinkle with feta. Serve with lemon wedges.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Greek