Mediterranean Chicken Sausage and Chickpea Skillet

We’re back! Our trip to Lithuania was amazing and I’m going to work on sorting through all our pictures this weekend so I can share a recap with you. There were two things I couldn’t wait to do once we returned home though – one was sleeping in our own bed because we splurged on the best mattress ever and I always miss it when we travel, and of course I was also itching to get into the kitchen.

Since Lithuanian cuisine is pretty heavy, I was craving a healthy meal after we had settled in and restocked on groceries. I made this excellent Mark Bittman recipe that I found on Adrienne’s blog a few months ago and was inspired to make a dish of my own featuring chicken sausage, spinach, and chickpeas. I decided on a Mediterranean twist and added in roasted red peppers, feta, pine nuts, and lemon juice. This definitely hit the spot and got high ratings from Apolinaras.

p.s. The winner of my Ad Hoc cookbook giveaway was number 27 – congrats Erin!

Mediterranean Chicken Sausage and Chickpea Skillet
Printable Recipe

1 tablespoon olive oil
1 12-ounce package chicken sausages, cut into 1/4-inch thick slices
1 red onion, chopped
3 garlic cloves, minced
16 ounces fresh baby spinach
Juice of one lemon
1/2 teaspoon salt
1 12-ounce jar roasted red peppers, drained and chopped
2 15-ounce cans chickpeas, drained
1/2 cup crumbled feta
1/3 cup toasted pine nuts

Heat olive oil in a nonstick pan over medium high heat and cook chicken sausage slices 5 minutes or until browned; remove from the pan and keep warm. Add onion to the pan and sauté for 5 to 7 minutes or until softened; add garlic and sauté 1 additional minute. Place half the spinach in the skillet, cover with a lid, and heat 3 to 5 minutes or until wilted. Stir well and repeat with remaining spinach. Mix in lemon juice and salt. Stir in browned chicken sausages, roasted red peppers, chickpeas, feta, and pine nuts. Makes 4 servings.

Nutrition: 658 calories, 27.4g fat, 16.0g fiber, 38.3g protein per serving
Cost: $2.82 per serving

35 Responses to Mediterranean Chicken Sausage and Chickpea Skillet

  1. First of all, I’m SO glad you’re back! Second of all I’m SO glad you had fun! I can’t wait to here all about it. This recipe look GOOOD. The kind of thing I would definitely crave after eating days upon days of vacation food.

  2. welcome back! there’s nothing quite like your own bed, is there… :)
    great dish–i love me some chicken sausage and the mediterranean flavors would compliment it nicely!

  3. Welcome back, Kerstin!! I’m glad you’re back! :-)
    This may be super healthy, but the taste sounds super sinful! LOVE the topping of feta and pine nuts there…crunchy, chewy, pucky, and meaty…yum!

  4. It is good to have you back. This looks beautiful and it is hard to beat a salad that is delicious, nutritious and good looking. Have a great day. Blessings…Mary

  5. So glad to hear you guys had a great trip. I cannot wait to see all of the pictures. Light dishes after traveling are a must. I love chickpeas cooked with greens. looks lovely 😉

  6. I haven’t tried chicken sausage yet, but this looks like a good recipe for it. So glad you returned safely, and welcome back.

  7. Hope you had an amazing trip!!

    That meal looks delicious!! I love all of the ingredients, so I know it would be a perfect dinner some night!

  8. So glad to hear you had a amazing trip! I can’t wait to hear and see all about it :)

    I love your chicken sausage dishes. Great Mediterranean ingredients!

  9. I love that dish – love the combination of flavors too. Glad you had a nice vacation – look forward to seeing the pictures!

  10. This looks great. I’ve never been the biggest fan of garbanzo beans for some reason, but I’ve been trying to eat them a little more here and there lately and finding I like them better than I thought. I’ll have to give something like this a try – right up my alley!

  11. Wow-this was so simple and so flavorful! My husband and I both loved it and will definitely be making it again!

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