Ingredients
- chickpeas (canned/boiled) 120 g
- spinach 100 g
- light feta 40 g
- cherry tomatoes 80 g
- olive oil 7 g
- lemon, salt, pepper.
Instructions
- Drain and rinse the canned chickpeas (or use pre-boiled ones).
- In a large pan, heat the olive oil and add the chickpeas. Sauté for 2-3 minutes until slightly golden.
- Add the spinach and let it wilt slightly for 1-2 minutes in the heat from the chickpeas.
- Transfer to a plate, add the halved cherry tomatoes and crumbled feta.
- Season with lemon juice, salt and pepper to taste.
This warm salad is an excellent source of plant-based protein thanks to chickpeas, which also provide complex carbohydrates and fiber to stabilize blood sugar. Spinach adds iron, magnesium and folate, essential nutrients for energy production and nervous system health.
Cooking the spinach slightly increases iron bioavailability, while vitamin C from tomatoes and lemon enhances its absorption. Light feta completes the taste experience with calcium and protein. It's a complete vegetarian meal that demonstrates how delicious plant-based nutrition can be.
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