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Italian Zucchini + Chickpea Skillet

Italian Zucchini + Chickpea Skillet

This easy veggie sauté tastes like a trip to the Mediterranean and – almost as exciting – it’s ready in minutes! Summery zucchini, hearty chickpeas, and the irresistible combination of tomatoes, basil, and garlic make this a satisfying meal or side dish that’s ready in 15 minutes or less.

My favorite way to serve this is as an open-faced sandwich, which sounds fancy but it’s easy. Just toast some bread until it’s nice and crispy, then spoon the warm zucchini and chickpea mixture on top. The crunchy bread absorbs some of the sauce and makes for an absolutely delicious lunch that feels a bit fancy, despite it being a cinch to prepare!

This recipe is also nice when served alongside some crispy roasted potatoes with a simple green salad…maybe add a glass of red wine too. Wow. So good!

It also works as a side dish or you can toss it with some cooked pasta noodles and a touch of olive oil. Sprinkle a little vegan parmesan on top and prepare to be very happy 😊


  • Meal Prep Friendly 👩🏻‍🍳
  • Fast and Easy 🙌
  • Made with mostly pantry staples 🥫
  • Budget-friendly 💵
  • Versatile: serve as an open faced sandwich, a simple side dish, or toss with pasta 🥖
  • Filling! This dish offers fiber, protein, healthy fats, and complex carbs all in one tasty pan 🌱

Italian Zucchini and Chickpea Skillet

Nicole Vranjican
Warm Summer Sauté with Chickpeas, Tomatoes, and Basil that's ready in under 15 minutes.
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 3


  • 2 tbsp garlic olive oil or regular olive oil, see notes
  • 1/4 cup red onion chopped
  • 2 cups chopped zucchini about 1 large or two small zucchinis
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 15oz can chickpeas rinsed and drained
  • 1 cup canned tomatoes diced
  • 1 tsp maple syrup
  • 5 basil leaves plus more for serving

Optional Serving Ingredients

  • toasted baguette or sourdough
  • extra virgin olive oil
  • basil, parsely, or lemon zest


  • In a large pan with a lid, warm the olive oil over medium high heat. Add the onion and cook for 2 minutes.
  • Then add in the chopped zuccihini and spices. Cook for 1 minute.
  • Add the chickpeas, canned tomatoes, maple syrup, and basil. Cover and simmer for 5 minutes.


  • In the meantime, toast French baguette or thick-sliced sourgough bread until crispy and golden brown. Then spread a thick layer of cashew cheese, vegan cream cheese, hummus, or mashed avocado on top.
  • Spoon the warm chickpea and zuccihini mixture on top.
  • Garnish with more basil, a touch of extra virgin olive oil, and lemon zest if desired.


Hate Zucchini? 
Zucchini is mostly water, so it’s easy to overcook. Overcooked zucchini is mushy and bland and no fun at all, so to prevent this from happening, just simmer until cooked through. Especially if you’re meal prepping this recipe, as it will cook more as it reheats later in the week. 
If you really hate zucchini you can sub yellow squash or try this recipe with mushrooms and/or eggplant instead 🙂
Don’t Have Garlic Infused Olive Oil?
No worries! Use regular olive oil and add in 1 or 2 minced cloves of garlic instead. 
Meal Prep Notes
See above for tips about zucchini and just make sure to let the leftovers cool, then cover, and keep in the fridge for 4-5 days. 
Note: this recipe is actually better the next day when the flavors have had time to marinate. Love when that’s the case! 
Keyword 15 minute meals, chickpea recipes, italian vegan recipes, quick recipes, vegan meal prep, vegetable skillets, veggie side dishes, zucchini recipes

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram

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