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    You are at:Home»Dairy-Free Recipes»Garlicky Greek Chickpeas & Spinach for a Super-Easy Meatless Meal

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

    3
    By Alisa Fleming on February 15, 2018 Dairy-Free Recipes, Entrees, Sides

    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
     
    Print
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
     
    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: Contributed
    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.
    3.5.3229

    Key Pantry Supplies: Greek Chickpeas & Spinach


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    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    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. Sherwood on February 16, 2018 6:07 pm

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

      Reply
      • Alisa Fleming on February 17, 2018 8:21 am

        Sorry, I must have accidentally deleted that when I updated the recipe! With the chickpeas – fixed it 🙂

        Reply

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