Sautéed Garlic Spinach with Roasted Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

This vibrant sautéed spinach dish is enhanced with crispy roasted chickpeas for texture and a punch of garlic flavor. This Mediterranean-inspired no-cook recipe (vegetarian, gluten free), ready in about 35 minutes, pairs fresh spinach leaves, canned chickpeas, drained and rinsed, olive oil 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 rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz fresh spinach leaves
• 1 cup canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 4 cloves garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup canned chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until crispy, shaking the pan halfway through.
2. Step 2: While chickpeas roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 10 oz fresh spinach leaves to the skillet and cook, stirring, for 3-4 minutes until wilted but still bright green.
4. Step 4: Remove skillet from heat and stir in 1 tbsp lemon juice. Sprinkle roasted chickpeas over the sautéed spinach and serve immediately.