Za'atar Shrimp and Chickpea Skillet

This one-pan dinner is fast, light, and full of flavor without any heavy sauce. Shrimp and canned chickpeas both bring protein to the plate, and a good shake of za'atar plus fresh lemon does all the work of making it taste like a Beirut street corner. It's a small, satisfying skillet that comes together in about ten minutes, so it's perfect for a weeknight when you want something real but don't want to fuss.

Ingredients

• 12 ozShrimp, peeled and deveined, raw
• 1 can (15 oz)canned chickpeas, drained and rinsed
• 2 tbspZa'atar, check label for gluten-free certification
• 1 wholelemon, juiced, plus wedges to serve
• 1.5 tbspolive oil
• 2 clovesgarlic, minced
• 0.5 tspsalt
• 0.25 tspblack pepper

Method

1. In the mixing bowl, toss the shrimp with half the za'atar, half the lemon juice, salt and pepper.
2. Heat the olive oil in the skillet over medium-high heat. Add the garlic and chickpeas and cook for 2 minutes, stirring often.
3. Push the chickpeas to one side, add the shrimp in a single layer, and sear for 2 minutes per side until pink and opaque.
4. Sprinkle the rest of the za'atar over everything and toss together with the remaining lemon juice.
5. Divide between two plates and serve with lemon wedges.