avec tomates et feta
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Allergens
Utensils
Tags
Chorizo, sans boyau
250 g
Pois chiches
1 unit(s)
Mélange paprika fumé et ail
1 tbsp
Oignon, haché
56 g
Purée d’ail
1 tbsp
Bébés épinards
113 g
Vinaigre de vin blanc
1 tbsp
Mayonnaise
2 tbsp
Pesto au poivrons rôtis
0.25 cup
Feta, émietté
0.25 cup
Petites tomates
113 g
Poivre
0.125 tsp
Huile
1 tbsp
Sel
0.125 tsp
- Heat a large non-stick pan over high heat.
- Meanwhile, drain and rinse chickpeas.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions.
- Cook, breaking up chorizo into smaller pieces, until no pink remains, 3-4 min.**
- Season with salt and pepper.
- Add chickpeas, garlic puree and Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant and chickpeas are warmed through, 2-3 min.
- Season with salt and pepper.
- Halve tomatoes.
- Add 1 tbsp (2 tbsp) vinegar, red pepper pesto, mayo and 1 tsp (2 tsp) water to a small bowl. Whisk to combine. Season with salt and pepper, then set aside.
- Add spinach to a large bowl. Add half the pesto-mayo dressing, then toss to combine.
- Set aside.
- Divide dressed spinach between plates.
- Top with chorizo-chickpea mixture.
- Top with tomatoes.
- Drizzle remaining dressing over top.
- Sprinkle feta over top.
790
kcal
Calories
55
g
Fat
14
g
Saturated Fat
43
g
Carbohydrate
4
g
Sugar
15
g
Dietary Fiber
37
g
Protein
105
mg
Cholesterol
1720
mg
Sodium
0.2
g
Trans Fat
1700
mg
Potassium
250
mg
Calcium
6.5
mg
Iron
avec tomates et feta
avec tomates et feta
avec salade de mangues et concombres et lime grillée