Mediterranean Chickpea and Spinach Scramble

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the 1/2 cup of diced red onion and cook for 3-4 minutes, until softened.

Stir in the 1 minced clove of garlic and cook for 1 minute more, until fragrant.

Add the 1 can of rinsed and drained chickpeas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are lightly golden and slightly crispy.

Stir in the 4 cups of fresh spinach, 1/4 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for 2-3 minutes, or until the spinach has wilted.

Remove the skillet from the heat and gently fold in the 1/4 cup of crumbled feta cheese.

Serve immediately, perhaps with a side of whole-wheat toast or a sprinkle of fresh parsley.