This quick and easy Stovetop chickpeas and vegetables recipe combines bell peppers, onions, and zucchini with protein-packed chickpeas for a no-fuss, one-pot vegan dinner in 30 minutes or less.
Ask, 'What can I combine with chickpeas?' and you'll get dozens of answers from me. I might suggest creamy mushrooms and chickpeas, easy-baked chickpea burgers, or vegan chickpea tuna. Ask me about a quick meal; it's chickpeas and vegetables!

Grab a few cans of chickpeas and a combination of vegetables, even frozen vegetables with a little garlic, oregano, and red wine vinegar. That makes a big bowl of nourishment with a side of satisfaction.
Table of Contents
⭐ Why You'll Love This Recipe
- Simple ingredients and easy to prepare.
- This recipe is a great way to use leftover veggies from the crisper.
- Prepared without added oil for a low-fat dinner or lunch.
- Easy meal prep by cutting the veggies up to 2-3 days early for a great dinner the next day.
📋 Recipe Ingredients
Chickpeas (garbanzo beans). I used 3 cups of chickpeas - one can of chickpeas is 1 ½ cups. Substitute with any beans. Or skip the beans and add oil-free crispy tofu.
Fresh herbs. Added fresh parsley is an optional ingredient, but it adds a lot of flavor. Use chopped basil, cilantro, or rosemary in addition or as substitutes.
Red wine vinegar. Adds tangy sweetness. Lemon juice is a good, non-vinegar substitute.
Peppers. I used a combination of yellow and red pepper. Green pepper is another great option.
Onions. Sliced red onions or yellow onions can be used interchangeably. White onion or a large leek are great substitutes.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
- Turn this recipe into roasted vegetables and crispy chickpeas by adding the ingredients to a baking sheet and oven-roasting.
- Add different spices like garlic powder, ground cumin, or spice blends like curry powder, homemade garam masala, or a pinch of Berbere spice.
🔪 Step-by-Step Instructions
- Heat a large skillet or pan over medium heat. Add the onions and peppers. Cook for 2-3 minutes.
- Add the zucchini, garlic, oregano, salt and black pepper. Continue cooking for another 2-3 minutes until the zucchini softens.
- Stir in the chickpeas, red wine vinegar, and parsley.
🥘 Pro Tips
For best results, heat the pan before adding the veggies to keep them from sticking. If they do, add a little bit of water or vegetable broth.
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🍴 Serving Suggestions
I usually pile a big bowl of veggies and chickpeas and dig in. This is a great recipe for serving with brown basmati rice, quinoa, or quick pressure-cooked barley.
It's also delicious stuffed into baked whole wheat pita bread or piled into crispy yellow corn tortillas with a dollop of easy vegan sour cream or easy lemon tahini dressing.
💭 Frequently Asked Questions
Store chickpeas and vegetables in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on the stove or in the microwave.
In addition to peppers, onions, and zucchini, other vegetables that go well with chickpeas include celery, yellow squash, or small-diced root vegetables such as carrots or diced sweet potatoes. Use up soft cherry tomatoes, a few quartered Brussels sprouts, or diced green beans if they're handy.
🍲 More Vegan One-Pot Recipes
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👩🏻🍳 Recipe
Quick and Easy Stovetop Chickpeas and Vegetables Recipe
Rate this Recipe:
Ingredients
- 1 medium red onion - peeled, cut in half and then sliced into half-moons
- 1 medium red bell pepper - seeds and core removed and then sliced into thin strips
- 1 medium yellow or orange pepper - seeds and core removed and then sliced into thin strips
- 2 cloves garlic - minced or pressed
- 2 medium zucchini - courgette, diced into bite-sized pieces
- 1 tablespoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked chickpeas - 2 cans, 15 ounces or 400 grams
- 1 tablespoon red wine vinegar
- ¼ cup parsley - chopped
Instructions
- Heat a large skillet or medium pot over medium heat. Then add the onions and peppers. Cook for 2-3 minutes to soften the veggies. (see notes)
- Mix in the zucchini, oregano, salt, and pepper. Continue cooking, stirring occasionally, for 2-3 minutes.
- Stir in the chickpeas, red wine vinegar, and parsley. Heat through for another minute.
- Taste, and add more salt and pepper if desired. Garnish with additional parsley.
Notes
- This is an oil-free recipe. If the veggies start to stick, lower the heat a little and add water or vegetable broth a tablespoon at a time.
- Store in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat on the stove or in the microwave.
- Serve with brown rice, quinoa, or barley if desired. I recommend a quick lemon tahini dressing if you're making chickpea bowls.
Nutrition
Nutritional information is an estimation only.
Chris
Exactly as the name states! It’s naturally sweet and filling.
Denise Perrault
I'm glad you liked it - sometimes, it's the simple recipes that taste the best. 🙂