Skillet Chickpeas With Spinach and Lemon

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

This meal tasted like a giant hug to myself.

Chickpeas, spinach and lemon are three of my favorite ingredients/life partners. They all play stunning, delicious roles in this recipe.

Supporting stars like garlic and turmeric complement the mains, while the direction of a one-skillet vegetarian meal brings it all together.

My tastebuds appreciated the powerhouse of flavor and texture, while my body soaked up the healing spices and protein from the chickpeas.

Self, you’re welcome.

Your self will be happy that this recipe takes less than 20 minutes and uses pantry staples that you probably have right now.

So if you’re reading this while hungry and looking for dinner tonight, it’s not far away.

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

Chickpeas with spinach and lemon is the perfect meal to make after a night of too much wine. Or, at the beginning of the week to start on the healthiest note possible.

I often made it in college because it only uses one can, one skillet, and comes together quickly between bouts of study marathons.

Served with creamy yogurt (skip if you’re vegan), a ribbon of olive oil, and warm pita, it’s the tastiest stress-reliever a college senior could imagine.

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

Oh, and if you’re cooking for one or two, it yields plenty of leftovers that just get better over time.

The only thing better than eating this meal is re-heating this meal; the ease of it all feels like cheating and getting away with it.

Canned chickpeas are fine, but use homemade if you have them. Before you roll your eyes, I’ve made this recipe two dozen times with canned chickpeas and just one time with homemade.

I’m not some loser with vats of fresh chickpeas lying around (although I wish I was).

Just know that homemade really is better. Now that I’ve made them exactly once, I can look down on you and say that, smugly, with confidence .

Chickpeas, sun-dried tomatoes, olives, and lemon in a white bowl, topped with yogurt and a slice of pita.

I am an unabashed, relentless dipper, so I think the recipe really does need pita (or any other dipping device). Feel free to serve this with rice or maybe just a fork instead.

Sun-dried tomatoes would be a great substitution (addition?) for the diced tomatoes. I did that on nights I really needed comfort. Fresh mint or parsley would be a great topper if you need to use up the bunch you bought last week.

You can share this dinner with your friends, send a pic to your mom, or just enjoy it solo. It’s a recipe that’s supposed to work for you, not make you work for it. And that just might be the secret ingredient.

Skillet Chickpeas with Spinach and Lemon

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)
Serves: 3
Prep Time: 10 Cooking Time: 15

A fast, healthy, (vegan!) weeknight meal that tastes like a giant hug to yourself.


  • 3 Tbsp olive oil, plus more for serving
  • 1 small onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes (more if you like it spicier)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Kosher salt and black pepper
  • 1 14.5 oz can diced tomatoes
  • 5 oz baby spinach
  • Juice of 1/2 a lemon (about 2 tablespoons)
  • Chopped fresh cilantro or parsley, for serving
  • Yogurt, for serving
  • Toasted pita or other flatbread, for serving



Heat oil in a large skillet over medium-low heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent and starts to brown a little around the edges, 5 minutes.


Add turmeric and red pepper flakes and toast for about a minute, then add chickpeas and season with 1 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally as the chickpeas sizzle and fry in the spices, 5 to 7 minutes. If the pan ever looks dry add a drizzle of olive oil.


Add diced tomatoes and bring the mixture to a simmer. Add the spinach and cook, stirring constantly, until they wilt, about 3 minutes. Season with 1 tsp salt. Off heat, stir in the fresh lemon juice. Taste and adjust the seasoning.


Divide among bowls and top with chopped fresh herbs, yogurt and a good drizzle of olive oil. Serve toasted pita alongside.


  • 272 Calories


This would be fantastic with a light-to-medium bodied red, like a Pinot Noir from Oregon (aka my favorite type of wine).

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  • Reply
    February 26, 2019 at 4:24 pm

    This is as easy as it is delicious! First time I’ve managed to get my 14-year-old to try chickpeas- incredible.

  • Reply
    Shala McCarthy
    April 19, 2019 at 6:54 pm

    I made this and added cinnamon – it was fantastic! Especially the leftovers the next day.

    • Reply
      April 25, 2019 at 6:20 am

      Thanks! LOVE the addition of cinnamon- I will have to try that.

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