Greek Chickpea and Spinach Sauté

Greek · 30 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cans (15 oz each) Canned chickpeas, drained and rinsed
• 4 cups Fresh spinach, roughly chopped
• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 2 tablespoons Lemon juice
• ½ cup Feta cheese, crumbled
• to taste Salt and pepper

Method

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add drained chickpeas to the skillet and cook for 5 minutes, stirring occasionally.
3. Stir in chopped spinach and cook until wilted, about 3-4 minutes.
4. Squeeze lemon juice over the mixture and season with salt and pepper to taste.
5. Remove from heat and sprinkle crumbled feta cheese on top before serving.
6. Serve warm, optionally with crusty bread or pita.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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