2 Tbsp olive oil
8 oz radishes, trimmed and cut into quarters
2 scallions, chopped
1 cup chickpeas, drained and rinsed
5 oz spinach
1 Tbsp lemon juice
1 Tbsp parsley, chopped
salt and pepper to taste
Preheat oven to 375F. Toss radishes in a bowl with olive oil, salt and pepper. Place radishes on baking sheet and roast for 20 minutes or until they start to brown.
While radishes are roasting, heat olive oil in pan over medium heat and cook chickpeas for about 5-8 minutes. Add spinach and season with salt and pepper. Pour in lemon juice, reduce heat, and stir.