Warm Chickpea, tomato and spinach ‘salad’
This is a yummy alternative to a regular salad and will pair well with most protein sources. This warm salad offers a great hit of both protein and fibre too (remember, these are important!).
Ingredients
- 400 g chickpeas drained and rinsed
- 250 g cherry tomatoes
- 1 cup baby spinach
- 1/4 cup kalamata olives halved
- 1 garlic clove minced
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- sea salt & pepper
Instructions
- Warm fry pan to medium heat.
- Add olive oil and garlic. Pan fry til garlic starts to cook through. Add tomatoes, olives and chick peas and stir to combine.
- Stir through the spinach, season with sea salt and pepper and add ACV.
- Serve warm.
Notes
STORAGE
Once cooked the spinach will not store well, however the rest will last up to 3 days in the fridge.Â
Nutrition
Calories: 178kcalCarbohydrates: 25gProtein: 8gFat: 6gSaturated Fat: 1gFiber: 7gSugar: 5gVitamin C: 14mgCalcium: 55mgIron: 3mg
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