Warm chickpea, chilli & feta salad

Warm chickpea, chilli & feta salad

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(6 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal289
  • fat14g
  • saturates3g
  • carbs28g
  • sugars8g
  • fibre8g
  • protein15g
  • salt1.41g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 100g spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 red pepper, deseeded and sliced
  • 1 red chilli, deseeded and thinly sliced
  • 4 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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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Comments (7)

pinkkann's picture
5

Just can't fault this recipe. Super-easy, great for a 5:2 meal as it's filling, and really tasty. I use double the stated spinach and it's so good I wouldn't only use it for a low-cal meal.

modemowbray's picture
5

This is one of my favourite dinners at the moment, love it! Have it for tea and then lunch the next day. I roast the chickpeas in the oven first (just a bit of oil, cayenne, paprika) this gives them a nice crunch in the salad. I also add dresing ingredients straight into pan at end, works fine.

greenhelsinki's picture
5

This was very tasty.
Soaked the chickpeas as they do taste nicer than the can ones. Made a salad bed from small whole romaine salad leaves to give it that extra something and the portions looked really nice.

donnalovescheese's picture
5

Did not like this at all, bland

thwaitey's picture

Mmm mmm. I'm eating it as I type. Very tasty. I used chilli flakes instead of a fresh one. Will definitely be making it again.

donnalovescheese's picture
5

A very quick, tasty and healthy lunch. Didn't change a thing

willowfae's picture

I've just made this for the first time (although used chilli powder as I didn't have actual chillis) and it was delicious! Very filling.

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