Day 3 Lunch: Chickpea and Spinach Tapas

Ingredients:
10 ounces fresh spinach leaves, rinsed, or one 10-ounce package frozen leaf spinach
19-ounce can (2 cups) chickpeas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
Juice of 1-2 lemon, or to taste 1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste

Directions:

1. If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach follow package directions, drain, squeeze dry, and finely chop. 
2. In a bowl combine the spinach with the chickpeas, pepper, chives, lemon juice, oil, salt and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.  

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RECIPE: Padma Lakshmi