Lemon Spinach Chickpeas

1/4 cup olive oil
1 (15-oz.) can chickpeas (drained)
10-oz. bag fresh baby spinach
2 cloves minced garlic (optional)
1 tsp. kosher salt
Juice of 1 lemon

Heat oil in large skillet over medium heat. Add garlic and chickpeas and cook about 2 minutes. Add spinach in batches, stirring until just wilted. Sprinkle with salt and lemon juice and stir once more. Serve warm with toasted pita chips.