Lemon-Spinach Chickpeas
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
- 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.
Nutritional Information
- Per Serving
- Calories 423
- Fat 17g
- Sat Fat 3g
- Cholesterol 0mg
- Sodium 1289mg
- Protein 10g
- Carbohydrate 60g
- Sugar 4g
- Fiber 7g
- Iron 5mg
- Calcium 128mg
What does this mean? See Nutrition 101.
Quick Tip
Goya's low-sodium chickpeas are plump and tender and stay in one piece, unlike the often mushy, mealy ones from other companies.
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