Spinach salad with chickpeas and feta.

DI Chiara Maci | 7 Feb 2018


An ace in the hole for those busy days with no breather.

Ideal as a main course or as a filling side dish for a light second course.

Spinach salad with chickpeas and feta, delicate but tasty.



2 carrots

1 fennel

60g corn

200g fresh spinach

150g feta

100g chickpeas in glass

1 lemon

2 tablespoons of oil evo



Black pepper in grains



– Peel and clean carrots and fennel. Cut the carrots into rounds and the fennel into strings or small cubes.

– Clean, wash and dry spinaches carefully than join all vegetables in a big bowl.

– Drain and wash corn and chickpeas and add them.

– Crumble feta on top using hands and mix with sesame seeds, browned in a pan.

– Season with an emulsion of mustard, 1 tablespoon of lemon, oil and salt.

– Adjust salt and pepper if necessary and serve.

Photo By Chiara Maci
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