Food | The Clear Weekly
About this recipe
A fresh, colourful salad made with chickpeas, spinach and feta cheese.
This recipe is quick to prepare and does not require any cooking.
Preparation time: 10 minutes
Serves: 2 people
Cooking required: No
What you need
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1 can of chickpeas (400 g)
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2 handfuls of baby spinach
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Half a cup of ready-sliced roasted red capsicum (also called red pepper)
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Half a cup of crumbled feta cheese (about 80 g)
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1 tablespoon of lemon juice
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1 tablespoon of olive oil
Equipment
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1 large bowl
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1 spoon
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1 sieve for draining the chickpeas
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1 measuring cup
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1 measuring spoon (tablespoon size)
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1 can opener (unless your can has a ring-pull lid)
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2 plates
How to make it
Step 1: Prepare the chickpeas
Open the can of chickpeas.
Pour the chickpeas into a sieve.
Rinse them under cold water and let the water drain away.
Step 2: Add the vegetables
Place the chickpeas in a large bowl.
Add the baby spinach and roasted red capsicum.
Step 3: Add the cheese
Sprinkle the crumbled feta cheese over the vegetables.
Step 4: Add the dressing
Pour the lemon juice and olive oil over the salad.
Step 5: Mix and serve
Stir everything together gently with a spoon.
Divide the salad between two plates.
Your salad is ready to enjoy!
Helpful tips
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Choose pre-washed spinach, ready-sliced capsicum and crumbled feta to make preparation easier.
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You can use bottled lemon juice instead of squeezing a fresh lemon.
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Ask someone to help open containers if needed.
Storing leftovers
Cover any leftover salad and place it in the refrigerator straight away.
Eat within 24 hours for the best freshness.
Food information
Contains dairy: The feta cheese is made from milk.
Recipe created by The Clear Weekly.