Strawberry and spinach salad with feta and chickpeas

Name: Strawberry and spinach salad with feta and chickpeas
Total time: 10 min
Yield: 2 servings
Cuisine: European
Ingredients: 250 g strawberries; 100 g spinach; 80 g Feta cheese; 240 g chickpeas, cooked / tinned; 150 g cucumber; 15 g olive oil

A June salad: sweet strawberries, salty feta, filling chickpeas.

⏱ 10 min · serves 2 · European · Not spicy at all

431kcal

19 gprotein

49 gcarbs

20 gfat

13 gfibre

Per serving, out of 2. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Milk

Ingredients (serves 2)

Strawberries250 g
Spinach100 g
Feta cheese80 g
Chickpeas, cooked / tinned240 g
Cucumber150 g
Olive oil15 g

Also: Balsamic vinegar, mint, pepper

Method

Wash and dry the spinach. Wash the strawberries and remove the stalks.
Drain the chickpeas, rinse with cold water and let them drip dry.
Cut the cucumber into half-moons and the strawberries into quarters, just before serving.
Chop the mint and crumble 80 g feta with your fingers.
In a large bowl, mix the spinach, cucumber, chickpeas and strawberries.
Scatter over the feta, drizzle with 1.5 tbsp olive oil (15 g) and a splash of balsamic vinegar. Season with pepper and sprinkle with mint.

Tips

Cut the strawberries just before eating – they won't let out their juice.
A splash of balsamic vinegar with strawberries – a classic pairing.
Want it lighter? Half the feta.

How much should you actually eat?

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Find this recipe in

Lunch Dinner Quick recipes Vegetarian Salads Gluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.