1. Heat oil in a pan and add 1 chopped small onion and 3 cloves minced garlic.
2. Add one 14.5 ounce can of rinsed and drained chickpeas, 1/2 cup cooked orzo, 1 juiced lemon and 4 cups fresh spinach.
3. Saute for 5 minutes. Season with oregano or black pepper if desired.
4. Top with 1/2 cup crumbled feta.
Recipe credit: Cabarrus Health Alliance