Dice the onion and tomatoes. Wash a handful of baby spinach/kale leaves (if using).
Heat up the teaspoon of oil in a medium-sized skillet on medium heat. Once the oil is hot, sauté the diced onion pieces in the oil for 2-3 minutes, or until the pieces are soft and translucent.
Add the measured amount of chickpeas, along with the ground black pepper, salt (optional), thyme and garlic powder. Stir and cook for another 3-4 minutes, then taste and adjust seasonings.
If desired, add in a handful of washed baby spinach/kale leaves at this time, stir and then cook for 1-2 minutes until the leaves are wilted (optional). If not adding in the spinach or kale leaves, see next step.
Right before serving, stir in the freshly squeezed lime juice and stir to mix well with the chickpeas mixture. Garnish with some freshly chopped basil or cilantro (optional). Ready to serve!
If you like, instead of adding in the baby spinach or baby kale leaves, you can add in some fresh chopped cilantro to the seasoned chickpeas right before removing from the stove top.
If using home cooked chickpeas, taste the chickpea mixture and add in additional salt if desired. I have found that when using standard canned chickpeas (not the unsalted canned chickpea version), I did not need to add any salt to the recipe as the drained and rinsed canned chickpeas already contained some salt.
For an oil-free recipe, use a 2 tablespoons of vegetable broth (heat this up well in the skillet on medium heat first) to sauté the diced onions, instead of the vegetable oil. Then while the diced onion pieces are cooking, you can add in an additional 1-2 tablespoons of vegetable broth as needed if the skillet contents appear to be getting very dry.
Add this filling to your burrito or taco, enjoy it for breakfast or have this dish as a main course meal paired with bread, a cooked whole grain or pasta!