Lemon Herb Chickpea Bowl (Printable Version)
A vibrant Mediterranean bowl with sautéed chickpeas, spinach, fresh herbs, and bright lemon for a nourishing morning meal.
# What You'll Need:
→ Vegetables
01 - 2 cups (60 g) fresh baby spinach, washed
02 - 1 small red onion, thinly sliced
03 - 1 clove garlic, minced
→ Legumes
04 - 1 can (15 oz / 400 g) chickpeas, drained and rinsed
→ Herbs & Flavorings
05 - 2 tbsp fresh parsley, chopped
06 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
07 - Zest and juice of 1 medium lemon
→ Pantry & Seasonings
08 - 2 tbsp extra-virgin olive oil
09 - ½ tsp ground cumin
10 - ¼ tsp smoked paprika
11 - ¼ tsp red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Toppings (optional)
13 - 2 tbsp toasted pumpkin seeds or sunflower seeds
14 - 2 tbsp crumbled feta cheese (omit for vegan)
15 - Additional fresh herbs, for garnish
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add sliced red onion and sauté for 2–3 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
03 - Add drained chickpeas, ground cumin, smoked paprika, and red pepper flakes if using. Cook, stirring occasionally, for 4–5 minutes until the chickpeas begin to crisp and turn golden brown.
04 - Add the baby spinach and season with salt and freshly ground black pepper. Sauté, stirring constantly, until the spinach is fully wilted, about 2 minutes.
05 - Remove the skillet from heat. Stir in the lemon zest, lemon juice, chopped parsley, and dill. Toss everything together until well combined and evenly coated.
06 - Divide the mixture between two bowls. Top with toasted pumpkin or sunflower seeds, crumbled feta if desired, and additional fresh herbs. Serve immediately.
# Expert Advice:
01 -
- The lemon and herbs make it taste like something you would order at a tiny cafe on a Greek island.
- It comes together in the time it takes to brew a pot of coffee and requires nothing fancy.
02 -
- Do not skip draining and rinsing the chickpeas because the canning liquid will make everything soggy and prevent crisping.
- Add the lemon juice off the heat or it can make the spinach look dull and slightly bitter.
03 -
- Let the chickpeas sit undisturbed in the pan for a full minute before stirring to get a real crust on them.
- Toasting the seeds in a dry pan for two minutes before sprinkling them on doubles their flavor.