Greek Chickpea and Spinach Sauté
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 30 min · Beans · vegetarian
246 cal
9g protein
30g carbs
10g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas, drained and rinsed
- 2 cups Fresh spinach, roughly chopped
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 tbsp Lemon juice
- 1/4 cup Feta cheese, crumbled
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add drained chickpeas to the skillet and cook for 5 minutes, stirring occasionally.
- Stir in chopped spinach and cook until wilted, about 3-4 minutes.
- Squeeze lemon juice over the mixture and season with salt and pepper to taste.
- Remove from heat and sprinkle crumbled feta cheese on top before serving.
- 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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