Name: One-Pan Garlic Lemon Chickpea & Spinach Skillet
Prep time: 18
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Cuisine: en
Ingredients: 2 cans chickpeas (15 oz each), drained and rinsed; 4 cups fresh spinach; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 lemon, juiced; 1 teaspoon dried oregano; Salt and black pepper to taste

Question 1

Is this dish nutritionally balanced, and how can I boost the protein content?

Accepted Answer

This recipe is high in fiber, plant-based protein, and micronutrients like iron and vitamin C from the spinach and lemon. To boost protein, you can add cooked chicken, shrimp, or tofu. Serving it alongside a whole grain like quinoa will also increase the protein quality due to complementary amino acids.

Question 2

Can I use dried chickpeas instead of canned chickpeas in this recipe?

Accepted Answer

Yes, you can use dried chickpeas, but you’ll need to soak and cook them in advance since they take much longer to prepare. One 15-oz can equals about 1.5 cups of cooked chickpeas, so you’ll need roughly 3 cups of cooked chickpeas total for this recipe.

Question 3

How long can I store leftovers, and can I meal prep this dish?

Accepted Answer

This skillet dish keeps well in an airtight container in the refrigerator for up to 3–4 days. It also reheats nicely in the microwave or on the stovetop with a splash of water or broth. For meal prep, portion it into containers and pair with rice, quinoa, or whole-grain pita for a balanced grab-and-go lunch.

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