Warm chickpea, chilli & feta salad

Warm chickpea, chilli & feta salad

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(6 ratings)

Prep: 5 mins Cook: 10 mins


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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  • 1 tbsp 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



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

  • ½ tsp smoked paprika



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

  • 100g spinach leaves



    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 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


  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

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

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

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

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

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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