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

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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.

Garlicky Greek Chickpeas & Spinach Recipe - vegan, gluten-free and allergy-friendly!

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.

Garlicky Greek Chickpeas & Spinach Recipe - vegan, gluten-free and allergy-friendly!

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.

Garlicky Greek Chickpeas & Spinach
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 2 servings
Ingredients
  • 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 1½ to 2 cups cooked brown or white rice (see my Rice Guide)
Instructions
  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 ¼ cup water before adding the other ingredients.

Key Pantry Supplies: Greek Chickpeas & Spinach

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. Pingback: Easy Top 8 Allergen Free Meals, Sides and Desserts - MI Gluten Free Gal

  2. When does the cooked frozen spinach get added? I hope I didn’t miss that after reading through the instructions twice…

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