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Skillet DinnerMediterranean

Crispy Chickpea Spinach Skillet

The chickpeas do most of the work here, so the method stays short and direct. Lemon and spinach keep the skillet bright so the dish tastes like dinner instead of a side.

Total time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 3 servings
Published March 9, 2026
Finished Crispy Chickpea Spinach Skillet plated for serving

Method

Cook the dish

This crispy chickpea spinach skillet gives canned chickpeas a browned, crunchy edge before the greens go in. It is a fast vegetarian dinner that still feels warm and complete.

  1. 1

    Dry the chickpeas

    Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them dry so they can brown in the skillet.

  2. 2

    Heat the skillet

    Set a large skillet over medium heat and add the olive oil.

  3. 3

    Crisp the chickpeas

    Add the chickpeas to the skillet and cook for 6 to 8 minutes, stirring every minute or two, until they look blistered and lightly crisp.

  4. 4

    Season the chickpeas

    Add the garlic, lemon zest, salt, and black pepper to the skillet and stir for 30 seconds, until the garlic smells fragrant.

  5. 5

    Add the spinach

    Add the spinach by the handful and stir after each handful so it has room to wilt.

  6. 6

    Finish and serve

    Take the skillet off the heat, squeeze the lemon juice into the pan, and stir once more. Taste the chickpeas and spinach, add more salt if needed, and serve warm with any juices left in the pan spooned over the top.

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