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