I made this dish for a Memorial Day party and it was a hit! It is so quick and simple to make and it can be served heated or cold. This super healthy protein powered dish is can be served as an appetizer or is delicious paired with grilled chicken and mixed veggies.
2 tsp Extra Vigrin Olive Oil
18oz fresh baby spinach
1 clove garlic- minced
1 can (15oz) chickpeas- drained and rinsed
2 tbsp dry whole wheat bread crumbs
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp sea salt
1/4 tsp ground black pepper
1 tsp red wine vinegar
– Heat oil in a skillet over medium heat. Add garlic and spinach and saute until spinach is wilted. (About 2-3 minutes)
– In a medium bowl, combine chickpeas, breadcrumbs, paprika, cumin, salt and pepper.
– Add chickpea mixture to spinach and cook until heated. (About 3-4 minutes)
– Remove from heat and stir in red wine vinegar
*I was making this dish for 8 people so I doubled the ingredients and had enough for everyone to try. This particular recipe yields 2 servings.