Easy Chickpea Bowl with Asparagus, Mushrooms and Feta

If you don't have very thin asparagus, cut the thicker ones into smaller pieces.

4.77 from 13 votes

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Course: Entree bowl

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: cups

Calories: 224kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

1 tablespoon extra virgin olive oil
1 medium yellow onion chopped (~ 1 1/2 cups)
10 ounces cremini or other favorite mushrooms sliced (~ 3 cups)
1 bunch thin asparagus, trimmed of the the woody parts and cut into 3 to 4-inch pieces (~ 9 ounces trimmed)
1 garlic clove crushed
3/4 teaspoon dried thyme leaves
1/2 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
2 ounces feta cheese crumbles

Heat a large nonstick skillet over medium-high. Add the olive oil and swirl to coat the pan. Cook the diced onions for 5 to 6 minutes or until they are golden and slightly browned on the edges. Add the mushrooms and cook for 2 to 3 minutes. Add the asparagus, garlic, thyme, red pepper flakes, salt and black pepper. Stir and cook for another 2 to 3 minutes. Add the chickpeas, stir and cook until heated.
Divide the chickpeas and vegetables into 4 bowls. Serve with brown rice, quinoa, farro or any favorite whole grain.
Sprinkle 1/2-ounce feta cheese over each dish.