Garlicky Greek Chickpeas & Spinach for a Super-Easy Meatless Meal

Chickpeas are one of my favorite lunchtime proteins. They’re versatile, nutritious, and light, but filling. I often toss them over salads. But lately I’ve been enjoying them in warm, plant-based dishes, much like this Greek Chickpeas & Spinach recipe.

This recipe was originally submitted to us by a reader almost 12 years ago! Their version uses frozen spinach, but I’ve offered a fresh option, should you prefer. They also use loads of garlic,  but if you’re dealing with timid taste buds, you can reduce the garlic way down to 2 cloves.

My personal tips would be to salt adequately, especially if you are serving it over rice. And I might try adding a generous pinch of crushed red pepper with the dill.

Special Diet Notes: Greek Chickpeas & Spinach

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

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Garlicky Greek Chickpeas & Spinach

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This recipe was contributed to our site over a decade ago, but we don't have a record of who! It is a simple meatless meal that can be easily adjusted to your tastes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 pound frozen spinach
• 2 teaspoons olive oil
• 1 small onion diced
• 5 to 10 cloves garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons fresh-squeezed lemon juice
• 2 teaspoons fresh dill can sub 1 teaspoon dried dill in a pinch!
• ½ teaspoon black pepper
• Salt to taste
• Water as needed
• Crusty bread or 1 1/2 to 2 cups cooked brown or white rice see my Rice Guide

Method

 

1. Cook the spinach according to package directions.
2. Heat the olive oil in a skillet over medium-low heat. Add the onion and saute until soft and translucent, about 3 to 5 minutes. Add the garlic, basil, and oregano and saute for 1 minute more.
3. Add the chickpeas, spinach, lemon juice, dill, black pepper, and salt, and cook until heated through. Splash in the water as needed for a saucier finish and to mellow the lemon flavor.
4. Serve with bread or over rice.

Notes

Fresh Spinach Option: If you prefer fresh spinach, swap in two 5- to 6-ounce bags of baby spinach leaves. Add them once the onions and garlic are cooked, with the lemon juice, and cook until wilted.

Oil-Free Option: Skip the olive oil. Instead, cook the onions, garlic, and herbs together in 1/4 cup water before adding the other ingredients.

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