Bean, Mushroom and Wilted Spinach Salad

With the beans yielding a bumper crop, some of which will be frozen for winter meals , I am still wanting to take advantage of the beans at the peak of their freshness. This is another recipe I found in Canadian Living magazine.What caught my eye,Prep time 15 minutes;Cook time 12 minutes: how easy it that.
8 oz. green or yellow beans blanched, for 2 minutes til tender crisp
1 bag baby spinach leaves
3 Tbsp. extra virgin olive oil
1 small sweet onion, thinly sliced
8 oz. sliced mushrooms
1 clove garlic, minced
1/4 tsp salt , pepper and thyme
1 cup canned chick peas, drained and rinsed
3 Tbsp. lemon juice ( or white wine vinegar)
4 hard boiled eggs, quartered
3 Tbsp. Parmesan Cheese ( or Asiago)
Place spinach in large bowl. In skillet, heat oil saute, garlic, onion, salt, pepper , thyme and mushrooms, for about 5 to 12 minutes til mushrooms tender and golden.Add beans, chickpeas and lemon , heat through Add to spinach tossing to wilt and coat. Place on plate, top with eggs and shaved cheese slivers.
Makes 4 servings 352 cal. each serving.