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Lemon-Spinach Chickpeas

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Serves 4


  • 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


  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.
By February, 2005

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

Swiss Chard With Chickpeas and Couscous
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.