Mediterranean Crispy Gruyère Chickpeas & Spinach with Lemon
This bright and savory dish brings together the nutty crunch of roasted chickpeas, the melt of Gruyère, and the freshness of lemony spinach. It’s a Mediterranean-inspired small plate or side that’s full of texture, rich flavor, and plant-based protein. Whether you serve it warm for lunch or as a topping for grain bowls or toast, it’s simple, quick, and surprisingly satisfying.
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
Servings: 2 as a main, 3–4 as a side
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon salt
2 cups fresh spinach
1 tablespoon lemon juice
½ teaspoon lemon zest
⅓ cup grated Gruyère cheese
Freshly ground black pepper, to taste
Instructions
Roast the Chickpeas:
Pat chickpeas very dry with a clean towel. In a skillet over medium heat, add the olive oil. Once hot, add chickpeas, paprika, and salt. Cook, stirring often, for about 10–12 minutes, until chickpeas are crispy and golden.
Add the Spinach:
Stir in the spinach and cook for 1–2 minutes, just until wilted. Remove the skillet from heat.
Add Flavor:
Drizzle in the lemon juice, sprinkle in lemon zest, and stir to combine.
Add Cheese:
While still warm, sprinkle the grated Gruyère over the top. Allow it to melt slightly or stir it in for a creamier texture.
Finish and Serve:
Season with freshly ground black pepper to taste. Serve warm as a side dish, over toast, or on a grain bowl.
Tips
Dry Chickpeas Well:
The drier the chickpeas, the crispier they’ll get in the pan. After rinsing, pat them thoroughly with a paper towel or let them air-dry for a few minutes before cooking.
Use a Cast Iron Skillet:
For maximum crisp, a cast iron pan helps give chickpeas a golden crust and even heat.
Fresh Gruyère vs Pre-shredded:
Freshly grated Gruyère melts better and tastes nuttier. Pre-shredded can be convenient, but might not melt as smoothly.
Zest First:
Zest the lemon before juicing to avoid mess and ensure you don’t waste the fragrant peel.
Serve Immediately:
This dish is best enjoyed fresh and warm, while the chickpeas are crispy and the cheese is slightly melty.
Variations
Swap the Greens:
Try baby kale, chard, or arugula instead of spinach. Just adjust the cooking time slightly.
Different Cheese Options:
Sub feta, Parmesan, or even goat cheese for a different flavor profile.
A sprinkle of manchego or pecorino romano also works for a sharper edge.
Add Crunch:
Toss in some toasted pine nuts or slivered almonds just before serving for extra texture.
Make it Spicier:
Add a pinch of chili flakes or Aleppo pepper with the paprika for subtle heat.
Bulk It Up:
Serve over quinoa, couscous, or farro for a satisfying grain bowl.
Add a fried or poached egg on top for extra protein and richness.
Roast Instead of Pan-Crisping:
Roast the chickpeas in the oven at 400°F (200°C) for 20–25 minutes for a hands-off version, then add the spinach and cheese after.
Q&A
Q: Can I make this dish ahead of time?
A: It’s best served fresh for maximum chickpea crispiness. However, you can roast the chickpeas ahead and re-crisp them in a skillet before adding spinach and cheese.
Q: What can I substitute for Gruyère cheese?
A: Parmesan, aged cheddar, or even crumbled feta will work. Gruyère offers a nutty, melty quality, but other cheeses can complement the dish nicely.
Q: Is this dish vegetarian?
A: Yes! It’s entirely vegetarian. To make it vegan, omit the cheese or use a dairy-free shredded alternative.
Q: Can I use dried chickpeas instead of canned?
A: Yes—just soak and cook them first until tender, then dry thoroughly before crisping in the skillet.
Nutrition Facts
(Per Serving, serves 2)
Estimated values may vary slightly depending on exact ingredients used.
Calories: ~290
Protein: 12g
Fat: 17g
Carbohydrates: 23g
Fiber: 6g
Sugar: 2g
Calcium: ~200mg
Iron: ~3mg
Conclusion
Mediterranean Crispy Gruyère Chickpeas & Spinach with Lemon is a vibrant, nutrient-rich dish that packs protein, fiber, and bold flavors into every bite. It’s simple enough for a weekday lunch but refined enough to serve as part of a mezze spread. With its crisped chickpeas, gooey cheese, and lemony greens, it’s proof that Mediterranean cooking can be both comforting and light.