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One-Pan Chickpeas with Spinach & Feta (Lemony)
Recipe

One-Pan Chickpeas with Spinach & Feta (Lemony)

Quick & Easy

Crisp-edged chickpeas tossed with wilted spinach, finished with feta and lemon for a fast, bright one-pan meal.

Why smarter

12 minutes is realistic: 2 min to heat pan and open/drain chickpeas, 2 min to rinse and shake-dry, 5–6 min to sauté until lightly browned, 1 min to wilt spinach, 1 min to crumble feta and squeeze lemon, immediate plating.

Chef tip

Dry chickpeas well before they hit the pan—less steam means faster browning and better texture. Shortcut: Use canned chickpeas (drained and rinsed) and pre-washed baby spinach if available.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 can chickpeas 1.000 can chickpeas
2 120 g baby spinach 120.000 g baby spinach
3 80 g feta 80.000 g feta
4 1 lemon 1.000 lemon

Method

  1. Drain and rinse the chickpeas; shake dry well.
  2. Heat a wide pan with a little oil over medium-high heat. Add chickpeas and sauté 5–6 minutes until lightly browned and mostly dry; season with salt and pepper.
  3. Add spinach and toss 30–60 seconds until just wilted.
  4. Turn off the heat. Squeeze in lemon juice (and a little zest if you like), crumble feta over the top, toss once, and plate immediately.