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Add a photoServings: 4
Ingredients
- 10 ounce fresh spinach leaves rinsed (or possibly a 10-ounce pkg frzn leaf spinach)
- 1 can chick-peas - (19 ounce) liquid removed, rinsed
- 1 x red bell pepper finely diced
- 1 Tbsp. snipped fresh chives
- 1 x lemon - (to 2) juiced or possibly to taste
- 1/4 c. extra-virgin extra virgin olive oil - (to 1/3) Salt to taste Freshly-grnd black pepper to taste
Directions
- If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, till wilted. Drain, squeeze dry, and finely chop. If using frzn spinach, follow package directions, drain, squeeze dry, and finely chop.
- In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or possibly chilled with toasted bread or possibly as a filling for pita pockets.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 133 | 48% |
| Total Fat 15.08g | 19% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 378mg | 16% |
| Potassium 544mg | 16% |
| Total Carbs 29.56g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 1.46g | 1% |
| Protein 7.38g | 12% |
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