Lemon-spinach chickpeas recipe

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  • 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
  1. 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.
  2. Sprinkle the lemon juice and 1 teaspoon salt over the spinach mixture and stir. Serve warm with the toasted pita.

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