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Lemon-Thyme Chickpeas with Broccoli

  • Cooking Time

  • Prep time

  • Serves

  • 2 Tbsp. olive oil
  • 1/2 cup thickly sliced red onion
  • 1 can (15 oz.) low sodium chickpeas, rinsed and drained
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. fresh thyme
  • 1 pkg Knorr Selects™ Garlic & Herb Vegetable Medley
  • 2 cups broccoli florets
  • 1/4 cup crumbled feta cheese
  • 1 Heat olive oil in large nonstick skillet over medium-high heat and cook onion until it begins to soften, about 2 minutes. Stir in chickpeas, lemon juice and thyme and season, if desired, with salt and pepper. Cook 3 minutes. Remove from skillet and set aside.
  • 2 Stir 2 cups water, Knorr Selects™ Garlic & Herb Vegetable Medley and broccoli florets into same skillet and bring to a boil. Cover and cook over medium heat 10 minutes. Stir in chickpea mixture; cover and let stand 2 minutes. Sprinkle with crumbled feta cheese.