Warm Chickpea, Chilli & Feta Salad
In this vibrant and flavorful recipe, juicy cherry tomatoes, crunchy peppers, and spicy red chilli are all brought together with tender chickpeas in a zesty smoked paprika dressing. Served over a bed of fresh spinach and topped with crumbled feta, each bite is bursting with colorful and nutritious goodness.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 289 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.41 milligram of sodium
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