Chickpeas and Spinach

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
juice of 1 to 2 lemons, to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop. In a bowl combine the spinach with the chick peas, pepper, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread.