Warm chickpea, chilli & feta salad

• olive oil↗1 tbsp 1 tbsp
• juice ½ lemon
• smoked paprika↗½ tsp ½ tsp
• spinach↗100g 100g

  leaves

• red pepper↗1 1

  deseeded and sliced

• red chilli↗1 1

  deseeded and thinly sliced

• spring onions↗4 4

  sliced

• cherry tomatoes↗100g 100g

  halved

• can chickpeas↗400g 400g

  drained

• feta cheese↗40g 40g

  or vegetarian alternative, crumbled

Step-by-step instructions

1. 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. 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. 3

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