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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
  • Serves 2
  • Easy
  • Calories 289
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 8
  • Protein 15
  • Fat 14
  • Fibre 8
  • Salt 1.41

Nutrition per serving

  • Calories 289
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 8
  • Protein 15
  • Fat 14
  • Fibre 8
  • Salt 1.41

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

  1. 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.

  2. 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.

  3. Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

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