Steps
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- 3
Add the drained chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through.
- 4
Add the fresh spinach to the skillet, stirring until it wilts, about 2-3 minutes.
- 5
Season the mixture with salt, black pepper, and red chili flakes if using; stir well to combine.
- 6
Remove the skillet from heat, drizzle lemon juice over the mixture, and stir again.
- 7
Serve the stir-fry topped with crumbled feta cheese if desired.
Tips from the Chef
Use canned chickpeas to save time; just be sure to rinse them well to reduce sodium.
Fresh spinach wilts quickly, so add it last to retain texture and nutrients.
Add chili flakes for a spicy kick, or omit for a milder flavor.
Pair this dish with warm pita bread or over cooked quinoa for a more filling meal.
If you prefer, substitute feta with goat cheese or omit cheese for a vegan option.
Ingredients
- 1 cup canned chickpeas (drained and rinsed)
- 4 cup fresh spinach (packed)
- 1 tbsp olive oil
- 2 whole garlic cloves (minced)
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
- 0.25 tsp red chili flakes (optional)
- 0.25 cup feta cheese (crumbled, optional)
Nutrition
(per serving)
Calories
260
Protein
12.1 g
Carbs
27.4 g
Fat
11.4 g