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This sautéed summer squash recipe is tossed with garlic, chickpeas, lemon, and fresh herbs — ready in just 15 minutes. A healthy side or light main dish that’s big on Mediterranean flavor.
Type of Cuisine:
Mediterranean
Prep Time: 5 minutss.
Cook Time: 10 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 15 round yellow summer squashes, quartered | |
| 1 1/2 cup cooked chickpeas (or 1 can, drained & rinsed) | |
| 5 cloves garlic, minced | |
| 1 teaspoon ground cumin | |
| 1 lemon zest and juiced | |
| Salt and pepper, to taste | |
| 2 tablespoons olive oil | |
| 4 tablespoonse chopped fresh herbs (parsley, mint, or basil — or a mix) |
Preparation
1
Sauté the Squash
Heat olive oil in a large skillet over medium heat. Add the quartered summer squash and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until golden and tender.
Heat olive oil in a large skillet over medium heat. Add the quartered summer squash and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until golden and tender.
2
Add Garlic and Cumin
Push the squash to one side of the skillet. Add minced garlic and ground cumin to the other side, and sauté for about 30 seconds until fragrant.
Push the squash to one side of the skillet. Add minced garlic and ground cumin to the other side, and sauté for about 30 seconds until fragrant.
3
Stir in the Chickpeas
Toss in the chickpeas and stir everything together. Cook for 2–3 more minutes, until the chickpeas are warmed through.
Toss in the chickpeas and stir everything together. Cook for 2–3 more minutes, until the chickpeas are warmed through.
4
Finish and Serve
Remove from heat, squeeze in fresh lemon juice, and season with salt and pepper. Toss everything with chopped herbs and serve warm or at room temperature. For extra richness, drizzle with more olive oil before serving.
Remove from heat, squeeze in fresh lemon juice, and season with salt and pepper. Toss everything with chopped herbs and serve warm or at room temperature. For extra richness, drizzle with more olive oil before serving.
Recipe Tips & Suggestions
Store:
Let the sautéed squash and chickpeas cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Reheat:
Warm gently in a skillet over medium heat with a splash of olive oil or water to prevent drying out. You can also microwave it for 1–2 minutes, but the texture is best when reheated on the stove.
Make Ahead:
This dish actually tastes better the next day as the flavors deepen — perfect for meal prep lunches or quick weeknight sides.