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Cuban-Style Chickpea Picadillo

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Cuban-Style Chickpea Picadillo

Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Cuban
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 11+g
Servings: 2 servings
Calories: 278kcal


  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1/2 Yellow Onion (small, chopped)
  • 1 Garlic (clove, minced)
  • 1 tsp Cumin
  • 3/4 tsp Oregano (dried)
  • 1/4 tsp Sea Salt
  • 1 Tomato (medium, diced)
  • 1 1/2 cups Chickpeas (cooked, rinsed well)
  • 1/4 cup Green Olives (chopped)
  • 1/4 cup Water


  • Heat the oil in a pan over medium heat. Add the onion and cook for three to five minutes or until softened.
  • Add the garlic, cumin, oregano, and salt and stir to combine then add the tomato. Cook for about one minute then stir in the chickpeas. Continue to cook for two to three minutes until the tomatoes start to break down and the chickpeas warm through.
  • Add the olives and the water and continue to cook for three to five minutes or until the sauce thickens. Season with additional salt if needed. Divide evenly between plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving is approximately one cup.
  • More Flavor

    Add green pepper, cilantro, or raisins. Use vegetable broth or tomato sauce instead of water.
  • Serve it With

    Rice, fried plantains, cauliflower rice, inside of tortillas, or lettuce leaves.
  • Oil-Free

    Use water or broth instead of oil.


Calories: 278kcal | Carbohydrates: 40g | Protein: 12g | Fat: 9g | Cholesterol: 0mg | Sodium: 454mg | Fiber: 11g | Sugar: 8g | Vitamin A: 939IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 7mg

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