Mediterranean Chickpea and Spinach Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian, gluten-free
287 cal
12g protein
35g carbs
11g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 3 cups Fresh spinach
- 1 pint Cherry tomatoes
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/4 cup Feta cheese (optional)
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. Mince the garlic cloves. Halve the cherry tomatoes. Juice the lemon.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
- Stir in cherry tomatoes and cook for another 3-4 minutes until they start to soften.
- Add the fresh spinach gradually, stirring until wilted, about 3-5 minutes.
- Squeeze lemon juice over the stir-fry and mix well. Remove from heat.
- Optional: Crumble feta cheese over the top before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.