• Spinach and chickpea salad

    Serves: 2– 4
    Cooking Time: 10 mins


    • 45ml (3 tbsp) olive/avocado oil
    • 1 x 400g tin chickpeas, drained
    • salt and freshly ground black pepper, to taste
    • 600g baby spinach, blanched
    • 15ml (1 tbsp) sesame seeds
    • Parmesan shavings, to serve



    Heat the oil in a large frying pan, add the chickpeas and season.


    Add the spinach and toss quickly with the chickpeas. Transfer to a serving dish, sprinkle with the sesame seeds, garnish with the Parmesan and serve. If you like, add an extra drizzle of oil for a shiny finish.