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Easy Chickpea Bowl with Asparagus, Mushrooms and Feta

If you don't have very thin asparagus, cut the thicker ones into smaller pieces.
5 from 4 votes
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Course: Entree bowl
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 5 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.


Serving: 11/4 cups | Calories: 224kcal | Carbohydrates: 28g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 550mg | Fiber: 8g