About this recipe
This chickpeas with baby spinach dish is a back-pocket recipe I’ve repeatedly made. It’s cozy, garlicky, lemony, and done in under 20 minutes. It’s perfect for busy weeknights, lunch meal prep, or even when you’re pregnant and need something nourishing and simple (yes, this is great for pregnant women’s dinner ideas, too!).
Why you’ll love this chickpeas and spinach recipe
- Fast and easy – From stove to table in 20 minutes.
- Nutritious and satisfying – Packed with plant protein, iron, and fiber.
- Pantry-friendly – You probably already have everything on hand.
- Versatile – Eat it independently, or serve with pasta, toast, or rice.
- Vegan + gluten-free option – Just swap the panko for GF breadcrumbs.
Ingredients
- Canned chickpeas.
- Baby spinach – Any green will work, but baby spinach wilts fast and tastes fantastic.
- Garlic + olive oil
- Ground chile or chile de árbol
- Lemon juice + zest – The juice brightens up the chickpeas; the zest goes into the crispy topping.
- Breadcrumbs or panko
How to make chickpeas with spinach
- Start with garlic and greens. Heat olive oil in a large pan over medium heat. Add sliced garlic and sauté for 1 minute, just until fragrant. Toss in the baby spinach and stir until just wilted.
- Add the chickpeas
- Turn off the heat, squeeze over the lemon juice, and stir.
- Make the lemon panko topping
Variations and serving ideas
- Over pasta or risotto – A great way to make a quick dinner feel a little fancy.
- Add broth for soup – For a comforting chickpea and spinach soup variation.
- Make it Catalan-style – Add toasted pine nuts and golden raisins.
- Serve with toast – Just like a creamy spread.
- With other greens – Try kale or chard instead of spinach.
Home cook to home cook tips
- Keep a can of white chickpeas in the pantry for last-minute meals like this.
- The lemony panko topping adds great texture—don’t skip it.
- If you want more heat, add a pinch of red pepper flakes or a bit of harissa.
- Leftovers? Store in the fridge for 3 days. Reheat with a splash of water or broth.
Chickpeas with Spinach and Lemon
Equipment
- 1 frying pan
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 3 cloves garlic thinly sliced
- 5 –6 cups baby spinach or any leafy greens like kale or chard
- 1/4 teaspoon ground dried chile or crushed chile de árbol optional, to taste
- 1/2 teaspoon kosher salt plus more to taste
- 2 cups cooked chickpeas or 1 can, drained and rinsed – reserve aquafaba if needed
- Juice of 1 large lemon
For the topping:
- 1 teaspoon olive oil
- 1/4 cup panko breadcrumbs or regular breadcrumbs
- Zest of 1 lemon
- Pinch of salt
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add sliced garlic and cook for 1 minute until fragrant but not browned. Add baby spinach and stir until wilted (about 2 minutes).
- Stir in dried chile and salt. Add chickpeas and mix well. Lower heat and let simmer for 5–7 minutes, stirring occasionally, until chickpeas are heated through and most liquid is evaporated. If needed, add a splash of aquafaba to loosen.
- Turn off the heat and squeeze in the lemon juice. Stir to coat everything evenly. Transfer to serving dish.
- Wipe the skillet clean with a paper towel. Add the remaining 1 teaspoon of olive oil. Toast panko over medium heat until golden brown (2–3 minutes). Add lemon zest and a pinch of salt.
- Sprinkle the crispy lemon panko over the chickpeas and spinach. Serve warm as a main dish or side.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe first appeared in Piloncillo&Vainilla in November 2016.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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