Sautéed Spinach and Chickpea Salad with Lemon and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed salad combining tender sautéed spinach and protein-rich chickpeas, brightened with fresh lemon juice and garlic. This mediterranean-inspired vegetarian (gluten free, vegetarian) ready in about 20 minutes pairs fresh spinach, extra virgin olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (9 ratings) Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 6 cups of fresh spinach to the skillet and cook, stirring frequently, for 3-4 minutes until the spinach is wilted and tender.
  3. Step 3: Stir in 1 can (15 oz) of drained and rinsed chickpeas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2 minutes, stirring gently to combine and heat through.
  4. Step 4: Remove the skillet from heat and drizzle 2 tablespoons of fresh lemon juice over the mixture. Toss gently to coat and serve warm or at room temperature.

Frequently asked questions

How long does Sautéed Spinach and Chickpea Salad with Lemon and Garlic take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Spinach and Chickpea Salad with Lemon and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Sautéed Spinach and Chickpea Salad with Lemon and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Spinach and Chickpea Salad with Lemon and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Spinach and Chickpea Salad with Lemon and Garlic gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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