Chick-Peas and Spinach Tapas

10 oz spinach

        2 cups chick-peas cooked, drained and rinsed

        1 red bell pepper finely diced

 

        1 tablespoon snipped fresh chives

        1 to 2 lemons- juiced or to taste

        1/4 to 1/3 cup olive oil

        salt and freshly ground black pepper

(1) Cook spinach in a saucepan with the water clinging to its leaves, stirring until wilted. Drain and squeeze dry.

(2) In a bowl combine spinach with chick peas, pepper, chives, lemon juice, oil, salt and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.