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.
- 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)
- Cook the spinach according to package directions.
- 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.
- 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.
- Serve with bread or over rice.
Oil-Free Option: Skip the olive oil. Instead, cook the onions, garlic, and herbs together in ¼ cup water before adding the other ingredients.