In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.
Stir in the drained chickpeas and roasted red peppers, mixing well. Cook for 5 minutes, allowing the flavors to meld together.
Sprinkle in the dried oregano and add the tomato paste. Stir until everything is well coated with the spices and paste, about 2 minutes.
Add the cooked brown rice to the skillet, stirring thoroughly to combine all ingredients. Make sure the rice is heated through, which should take about 3-5 minutes.
Gently fold in the chopped Roma tomato and feta cheese crumbles. Cook for an additional 2 minutes, just until the tomato is warmed and the cheese begins to soften.
Remove the skillet from heat and serve your Chickpea Mediterranean Rice on plates. Garnish each serving with a wedge of lemon for a zesty finish. Squeeze the lemon juice over the dish just before eating for an extra burst of flavor!
