Spinach with Chickpeas & Fresh Dill

This is a tangy side dish perfect with grilled seafood, or even dinner with crusty bread!


  • freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 pound spinach
  • 2 each lemon, juiced
  • sea salt, to taste
  • 1 1⁄2 cups chickpeas, canned, drained
  • 1⁄2 cup fresh dill, minced


  • In large skillet, heat olive oil over medium heat. Add onion, and sauté until soft. Add chickpeas, and toss to coat in oil.
  • Clean spinach and cut away thick stems. Add spinach and dill to skillet; cook until spinach is tender.
  • Stir in lemon juice, and season with salt and pepper to taste.