Warm chickpea, chilli & feta salad

10-30 minutes 2 servings 3 of 5-a-day 400 kcal or less cherry tomato cherry tomatoes chick pea salad chickpea chickpeas feta cheese healthy recipes high fibre main course salad main meal salad mains paprika quick red chilli red chillies red pepper red peppers salad super healthy vegetarian vitamin c

N/A

Source

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

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.