In a quest to eat healthier, one of my goals for the year has been to eat more beans and legumes. They’re filling, nutritious, and inexpensive. But sometimes, they can be a little boring, which makes them hard to eat. At least for me. Especially now that soup and stew season is starting to wind down.

So I have been trying to come up with new and exciting ways to eat them, and this recipe has become one of my favorites. It’s full of flavor from a couple different seasoning blends, has a salty cheese, lots of lemon, and comes together in a glorious bath of Ava Jane’s Kitchen Avocado Oil.

This is a simple recipe and doesn’t take a long time. It takes a mundane can of chickpeas and turns them into a velvety, tender side dish that is great alongside a grilled chicken breast or steak.

Avocado Oil Braised Chickpeas

No ratings yet
Print Pin Rate
Course: Main Course, Side Dish, Snack
Keyword: avocado oil, Chickpeas, Hot Roasted Garlic
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 640kcal



  • Heat a deep skillet over medium heat. Add two tablespoons Ava Jane’s Kitchen Avocado Oil and the onion and cook until softened.
  • Add the garlic and cook for about a minute. 
  • Stir in the chickpeas, sprinkle with the Italian spice blend, and add the remaining oil. 
  •  Sprinkle with feta, add the lemon slices and sprinkle with Hot Roasted Garlic. 
  • Turn the heat to low, cover and braise for 30 minutes. 
  • Uncover, sprinkle with parsley and Colima Sea Salat before serving. 



For one or two servings: This recipe works well cut in half.
Use this again: Mash these and put on toast for lunch tomorrow, scoop them into a baked potato, add to a green salad
Store leftovers: in an airtight container in the fridge for up to 3 days.


Calories: 640kcal | Carbohydrates: 20g | Protein: 8g | Fat: 61g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 487mg | Potassium: 238mg | Fiber: 6g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 17mg | Calcium: 143mg | Iron: 2mg