In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped red onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, until fragrant.
Stir in the chopped roasted red peppers, dried oregano, and drained chickpeas. Cook for 5 minutes, allowing the flavors to meld together beautifully.
Add the cooked brown rice to the skillet along with 1 teaspoon of tomato paste. Stir well to combine everything, ensuring the rice is heated through and evenly coated with the tomato paste.
Fold in the chopped Roma tomato and feta cheese crumbles. Stir gently to combine, allowing the cheese to soften slightly from the heat.
Remove the skillet from the heat. Serve your Chickpea Mediterranean Rice hot, garnished with lemon wedges on the side for a zesty finish. Squeeze lemon juice over the dish just before eating for an extra burst of flavor.
