Iron-and folate-rich chickpeas and spinach combine in a delicious sandwich spread that can also be served atop halved cherry tomatoes for a snack.

　　

Ingredients

Serves 4

　　1 tablespoon extra-virgin olive oil

　　2 garlic cloves, minced

　　1 can (15 ounces) chickpeas, drained and rinsed

　　1 tablespoon plus 1 teaspoon fresh lemon juice

　　10 ounces spinach, trimmed, washed well, and drained

　　Coarse salt

　　1/2 teaspoon crushed red pepper flakes

　　2 teaspoons tahini (sesame seed paste)

　　2 whole-wheat pitas (6-inch), halved

　　1 tomato, thinly sliced

　　

Step 1

Heat oil in a large saucepan over medium. Cook garlic, stirring, until fragrant, about 1 minute. Add chickpeas and 1 tablespoon lemon juice. Cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and the crushed red pepper flakes. Cover; raise heat to medium-high. Cook, stirring once, until spinach has wilted, about 4 minutes. Uncover; raise heat to high. Cook, stirring, until most of the liquid has evaporated, about 2 minutes. Let cool.

　　

Step 2

Pulse chickpea mixture with tahini, remaining 1 teaspoon lemon juice, and 1/4 teaspoon salt in a food processor until slightly chunky. (Spread can be refrigerated for up to 2 days in an airtight container.)

　　

Step 3

To serve, fill each pita half with 1/4 cup spread, and layer with tomato slices.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 265g

　　

Step 6

Saturated: 9g

　　

Step 7

Unsaturated Fat: 4.7g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 42g

　　

Step 10

Protein: 11.8g

　　

Step 11

Sodium: 494mg

　　

Step 12

Fiber: 8.7g

　　Power Foods