Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Spinach with Chickpeas and Fresh Dill
A Mediterranean-inspired sauté featuring tender baby spinach, protein-rich chickpeas, and an abundance of aromatic fresh dill. Finished with a squeeze of lemon and a drizzle of olive oil, this dish is both earthy and bright. It serves as a fantastic nutrient-dense side dish or a light, plant-based main course when served with crusty bread.
A Mediterranean-inspired sauté featuring tender baby spinach, protein-rich chickpeas, and an abundance of aromatic fresh dill. Finished with a squeeze of lemon and a drizzle of olive oil, this dish is both earthy and bright. It serves as a fantastic nutrient-dense side dish or a light, plant-based main course when served with crusty bread.
Ingredients
- 1 tbsp Olive Oil
- 25 oz Onion, sliced
- 1/4 cup Chickpea, canned drained
- 2.72 cup Spinach
- 1/2 tsp Dill Weed, minced
- 1.29 cup Lemon, juiced
- 1/4 tsp Salt Pepper
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
- Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
- Stir in lemon juice, and season with salt and pepper to taste. Serve warm.
Storage and Meal Prep Tips
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