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

Nutrition per serving

  • kcal 289
  • fat 14g
  • saturates 3g
  • carbs 28g
  • sugars 8g
  • fibre 8g
  • protein 15g
  • salt 1.41g


  • 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


  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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