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–+ servings

Warm Chickpea, tomato and spinach 'salad'

Anna + Em
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!).
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Prep Time 10 minutes
Cook Time 10 minutes
Course MSalad, MSalads+Sides
Servings 5 serves
Calories 178 kcal

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. 

Nutrition

Calories: 178kcalCarbohydrates: 25gProtein: 8gFat: 6gSaturated Fat: 1gFiber: 7gSugar: 5gVitamin C: 14mgCalcium: 55mgIron: 3mg
Keyword salad, vegetarian
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