Lemon-Spinach Chickpeas

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Serves 4

Ingredients

1
10-ounce bag fresh spinach, washed
1/4
cup
olive oil
1
teaspoon
kosher salt
juice of 1 lemon
1
15-ounce can chickpeas
1
bag pita bread

Directions

  1. Heat the oil in a large skillet over medium heat. Add the chickpeas and cook about 2 minutes. Add the spinach in batches, stirring until just wilted. Sprinkle the salt and lemon juice over the spinach mixture and stir once more. Serve warm with toasted pita.
Cynthia Nicholson
January 2005

Nutritional Information

  • Per Serving
  • Calories 423
  • Fat 17 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Sodium 1289 mg
  • Protein 10 g
  • Carbohydrate 60 g
  • Sugar 4 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 128 mg
What does this mean? See Nutrition 101.

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