Name: Warm chickpea, chilli & feta salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
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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Warm chickpea, chilli & feta salad

Warm chickpea, chilli & feta salad

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.16 ratingsRate

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

Healthy

Vegetarian

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Goat's cheese, potato & onion tart

A star rating of 4.7 out of 5.79 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal289
fat14g
saturates3g
carbs28g
sugars8g
fibre8g
protein15g
salt1.41g

low

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.

Recipe from Good Food magazine, December 2010

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A star rating of 4.7 out of 5.16 ratings

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