Warm chickpea, chilli & feta salad
By Good Food
If you’re looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
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Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 289
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fat 14g
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saturates 3g
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carbs 28g
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sugars 8g
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fibre 8g
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protein 15g
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salt 1.41g
Ingredients
- 1 tbsp olive oil
- juice ½ lemon
- ½ tsp smoked paprika
- 100g spinach leaves
- 1 red pepper, deseeded and sliced
- 1 red chilli, deseeded and thinly sliced
- 4 spring onions, sliced
- 100g cherry tomatoes, halved
- 400g can chickpeas, drained
- 40g feta cheese or vegetarian alternative, crumbled
Method
Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.
