Warm chickpea, chilli & feta salad
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
- Prep: 5 mins
Cook: 10 mins
- Serves 2
- Easy
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.
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