Name: Smoky chickpea salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 tbsp sunflower oil; 2 x 400g can chickpeas drained and rinsed; 200g carrots peeled into ribbons or grated; 200g spinach; 1 small head of broccoli roughly chopped; 2 tsp smoked paprika; 2 tsp garlic granules; 2 tsp dried mixed herbs; 4 tsp maple syrup; 2 tbsp low-sodium soy sauce; 4 tsp rice vinegar; 2 tsp sesame oil

Enjoy the layers of flavour and contrast of textures in this vegan salad, with crisp, fried chickpeas, crunchy raw broccoli, and a smoked paprika dressing

Ingredients

1 tbsp sunflower oil

2 x 400g can chickpeas drained and rinsed

200g carrots peeled into ribbons or grated

200g spinach

1 small head of broccoli roughly chopped

2 tsp smoked paprika

2 tsp garlic granules

2 tsp dried mixed herbs

4 tsp maple syrup

2 tbsp low-sodium soy sauce

4 tsp rice vinegar

2 tsp sesame oil

Instructions

1 Heat the oil in a large pan over a medium heat. Tip in the chickpeas and fry gently for 3-4 mins until sizzling and slightly crispy.

2 Whisk together the dressing ingredients in a bowl, then pour over the chickpeas along with 4 tbsp water and bring to a boil. Cook for 1-2 mins until reduced slightly, remove from the heat, season well and set aside.

3 Toss the carrots, spinach and raw broccoli together and divide between plates. Scatter over the chickpeas and a spoonful of the pan juices to dress.