Cook rice according to package directions. Remove from heat and let the rice stand, covered, for 10 minutes to firm up and absorb any excess water. Fluff with a fork and set aside.

Set a large skillet over medium heat and add the olive oil. When the oil is hot, add the red onion and cook, stirring frequently, for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds.

Add the chickpeas, dill, lemon juice, salt, and pepper. Stir to combine.

Add the spinach leaves. Cook for 2 minutes, tossing gently, until the spinach is wilted.

Gently stir in the cooked rice. Adjust seasoning to taste. Transfer to a serving bowl and serve hot.