Warm chickpea, chilli & feta salad
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Super healthy
- 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.
PER SERVING
289 kcalories, protein 15g, carbohydrate 28g, fat 14 g, saturated fat 3g, fibre 8g, sugar 8g, salt 1.41 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/877640/
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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
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45
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 10 mins
Vegetarian, Super healthy
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
PER SERVING
289 kcalories, protein 15g, carbohydrate 28g, fat 14 g, saturated fat 3g, fibre 8g, sugar 8g, salt 1.41 g
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08 January 2011
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12 April 2011
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13 June 2011
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