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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 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.

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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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