Greek Chickpea & Spinach Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 35 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cans (15 oz each) canned chickpeas
• 2 cups fresh spinach
• 1 medium red onion
• 1/2 cup cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 lemon
• 1 clove garlic
• 1/2 tsp dried oregano
• to taste salt
• to taste black pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas and cook for 5 minutes until slightly crispy.
2. While chickpeas cook, finely chop the red onion and mince the garlic. Add to the skillet and sauté for another 3 minutes until fragrant.
3. Add the chopped cherry tomatoes, dried oregano, salt, and pepper. Cook for an additional 5 minutes until tomatoes soften.
4. In a separate large bowl, combine the fresh spinach, the cooked chickpeas mixture, and crumble the feta cheese on top.
5. In a small bowl, whisk together the juice of one lemon and the remaining 1 tablespoon of olive oil. Pour over the salad and toss gently to combine.
6. Taste and adjust seasoning if needed. Serve immediately, garnished with extra feta or herbs if desired.

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

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