- Yield: 4 Servings
- Total Time: 15 Minutes
- 1 (15-ounce) can chickpeas, drained
- ¼ cup olive oil
- 1 (10-ounce) bag fresh spinach, washed
- 1 lemon juice
- Kosher salt
- 1 bag pita bread, toasted
How to Make It
- Cook the chickpeas in the oil in a large skillet over medium heat for 2 minutes. Add the spinach in batches, stirring until just wilted.
- Sprinkle the lemon juice and 1 teaspoon salt over the spinach mixture and stir. Serve warm with the toasted pita.